- 1 quart milk, heated
- 3 tbspns butter
- 4 eggs, separated
- Dash of salt
- 1 1/4 cups sugar
- 1 tspn vanilla
- 2 tspns grated lemon rind
- 1/2 cup tart jelly, preferable currant
Combine bread cubes, milk, and butter. Allow to stand 10 minutes. Beat egg yolks and salt until light. Add 1 cup sugar and the vanilla, and beat until lemon-colored.
Pour into a buttered 2-quart baking dish. Bake at 350 degrees for about 50 minutes. Cool slightly.
Beat egg whites until foamy. Add remaining 1/4 cups sugar gradually and beat until meringue mixture stands in firm peaks. Fold lemon rind into egg whites. Spread jelly on pudding. Cover with meringue and bake 10 to 15 minutes longer or until meringue is golden brown. Serves 8 to 10.
More "Lost" Dessert RecipesVermont Maple Apples Dessert (1972)
Raspberry and Apple Bread Pudding (1986)
(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe was by Mrs. Sally C. Knight.)