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Clover Bread Pudding with Meringue

Clover Meringue

Clover Bread Pudding with Meringue
Recipe by Daleen van der Merwe

Serves: 4
Preparation: 25 minutes
Cooking: 55 minutes
Bread Pudding
4 egg yolks
1 cup sugar
2¾ cups milk
60 g butter, melted
1 t vanilla essence
6 slices (270 g) white bread, cut into 2.5-cm cubes
60 ml apricot jam
½ t cinnamon
4 egg whites
¼ cup sugar
¼ t vanilla essence
Clover Classic Custard to serve

Bread pudding
Preheat the oven to 180 °C. Spray a baking dish with non-stick cooking spray.
In a large bowl, whisk the egg yolks until smooth. Slowly add the sugar, whisking until smooth and fluffy.

Add the milk, butter, and vanilla and whisk until smooth. Add the bread and lightly fold this in until the bread is coated. Pour into the prepared dish.  Dot the pudding with the apricot jam and dust with cinnamon sugar.

Stand the pudding dish in larger roasting dish with enough boiling water to come halfway up the side of the dish. Bake 45 minutes or until custard has set. Place on a wire rack to cool while preparing meringue.
Reduce the oven temperature to 160 °C. In a large bowl, beat the egg whites until just foamy. Gradually add the sugar 1 tablespoon at a time, beat well after each addition.

Add vanilla and beat on high speed until soft peaks form. Top the bread pudding with the meringue mixture. Bake until lightly browned, 6 to 10 minutes.

Serve warm or cool with Clover Classic Custard.

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