QUEEN BREAD PUDDING
This classic Queen Bread Pudding recipe offers a comforting and satisfying dessert experience. The combination of bread, sweet milk, eggs, and fruit creates a rich and creamy texture, perfect for any occasion. The addition of fresh fruit or preserves adds a delightful burst of flavor, making it a truly indulgent treat. Serve it cold with cream or milk for a refreshing finish, or enjoy it warm for a cozy dessert.
Ingredients
- 1 cup Bread crumbs
- 1 pint Whole milk (Originally sweet milk. Substituted with whole milk.)
- 3 count Eggs
- 1 cup Sugar
- 1 tablespoon Butter (Quantity estimated (not specified in original recipe))
- 1 teaspoon Vanilla extract (Quantity estimated (not specified in original recipe))
- Fresh fruit (apricots, peaches, or strawberry preserves) (Quantity estimated (not specified in original recipe))
- Cream or milk (Quantity estimated (not specified in original recipe))
Instructions
- 1Place the bread crumbs in a bowl and soak them in the whole milk.
- 2Separate the egg whites from the yolks. In a separate bowl, whisk together the egg yolks, sugar, and butter until well combined.
- 3Squeeze the excess milk from the soaked bread crumbs and add them to the egg yolk mixture. Stir in the vanilla extract.
- 4Grease a baking pan with butter. Pour the bread pudding mixture into the pan and pour the remaining milk over it. Bake in a preheated oven at 350°F (175°C) for approximately 30 minutes, or until the pudding is nearly dry.
- 5Remove the pudding from the oven and add a layer of fresh fruit (apricots, peaches, or strawberry preserves). In a separate bowl, beat the egg whites until stiff and fold them gently over the fruit.
- 6Serve cold with cream or milk. This can also be served hot.