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Raisin Meringue Bread Pudding

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“This is my all-time favorite bread pudding, at its best still slightly warm from the oven (and I'm not usually one for warm desserts). The orange-flavored meringue makes it extra-special.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 473.18 ml raisins (dark or light)
  • 473.18 ml day-old bread cubes (plain, raisin* or egg bread)
  • 59.14 ml brown sugar
  • 1.23 ml salt
  • 29.58 ml butter (melted) or 29.58 ml margarine (melted)
  • 4.92 ml vanilla
  • 2 egg yolks (beaten (reserve whites for topping)
  • 473.18 ml milk
  • boiling water, for baking
  • TOPPING
  • 2 egg whites
  • 29.58-44.37 ml granulated sugar
  • 3.69 ml grated orange rind

Directions

  1. Toss the raisins with bread cubes; set aside.
  2. Combine brown sugar, salt, butter or margarine, vanilla, egg yolks and milk and beat until well-blended. Pour onto bread and raisins, toss to combine, and let sit for 1/2 hour.
  3. Preheat oven to 350. Grease an 8x8" baking dish, or spray with non-stick spray. You will also need a larger, shallow baking pan.
  4. Set the larger pan on the oven rack and place the 8x8 dish inside. Fill the outside pan to 1 inch deep with hot water.
  5. Bake for about 50 minutes, or until just barely firm. While baking, prepare orange meringue.
  6. Remove pudding from oven and spread with meringue, making sure you bring it to the edges. Return to the oven for 10 minutes or until meringue is lightly brown.
  7. ORANGE MERINGUE;
  8. Beat egg whites until fluffy. Gradually add the sugar, beating until stiff peaks form. Fold in grated orange peel. Spread on baked pudding.
  9. * If using raisin bread, cut back a bit on the raisins. Also,the original recipe called for 3 tbs. sugar in the meringue, which I found a bit sweet. I cut it down to about 2 1/2 tbs., use your personal taste.

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