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Raspberry Jam Bread Pudding


  • 3 cups bread cubes, toasted
  • 4 eggs, divided
  • 4 cups milk, scalded
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, melted
  • 3/4 cup raspberry jam


  1. Place bread cubes in a two quart casserole.
  2. Beat two eggs plus two egg yolks, reserving the two egg whites for the meringue.
  3. Gradually beat scalded milk into the eggs.
  4. Beat in 1/2 cup of sugar, the salt, vanilla extract and butter.
  5. Pour milk mixture over the bread cubes.
  6. Bake in preheated 350 degree F oven for 25 minutes.
  7. Close to the end of the baking time, beat the egg whites until stiff but not dry.
  8. Beat in the remaining sugar, one tablespoon at a time until meringue is stiff and glossy; set aside.
  9. Remove from oven and spread the jam evenly over top of the pudding.
  10. Pile meringue over the jam, making sure to spread the meringue to edge of dish.
  11. Bake another 15 minutes until the meringue is set.

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