1 quart milk
3 cups stale bread cubes
1 cup sugar
1/4 teaspoon salt
3 egg yolks, beaten
3 tablespoons melted butter or margarine
1/2 teaspoon vanilla
1/2 cup tart jelly, any flavour
3 egg whites
Scald milk. Pour over bread cubes. Add 1/2 cup of the sugar and salt. Add egg yolks, butter, and vanilla; mix well. Pour into a 1 1/2 quart greased casserole. Set casserole in a baking pan. Pour in hot water to depth of 1 inch. Bake in moderate oven, 325°F., 45 minutes, or until set. Spread jelly over top. Whip egg whites stiff; fold in remaining 1/2 cup sugar gradually; swirl on jelly. Bake 20 minutes longer, or till brown; chill.
Makes 6 to 8 servings.
CUSTARD BREAD PUDDING:
Use 2 cups soft bread crumbs, 1/2 cup sugar and 2 whole eggs instead of quantities given in above recipe. Omit jelly and meringue.
Use plain whole wheat or raisin-whole wheat bread instead of white bread in making Custard Bread Pudding.
CHOCOLATE BREAD PUDDING:
Add 2 squares unsweetened chocolate, melted, to bread and milk mixture in Custard Bread Pudding.