4 cups bread cubes (part day-old sugar buns are really good)
1/2 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 cup raisins
1 tsp vanilla
2 1/4 cups milk
2 slightly beat egg yolks
2 Tbs. butter
2 egg whites
1/2 tsp vanilla
Dash of salt
4 T sugar
2. Combine the dry ingredients (first 5 listed) together in a large bowl.
6. Remove from oven so you can top with Meringue.
You could certainly forgo the meringue step and serve with good vanilla ice cream or fresh whipped cream instead. If you don't do the meringue, your bread pudding would lose it's delightfully retro appeal and fantastic presentation so it really is up to you - if you are a meringue person or not.
7. To make the meringue, beat egg whites, vanilla and salt until soft peaks form.
8. Gradually add sugar, beating until stiff and glossy and all sugar is dissolved.
10. Bake at 425 for 5 minutes OR at 350 for 12 to 15 minutes until the peaks are golden brown.11. Cool but try to keep out of drafts, so that your meringue doesn't settle. One method is to open oven door and let pudding cool while oven does.
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