Queen Pudding

Queen Pudding

4 C. soft bread cubes (no crusts)

4 eggs, divided as directed

3/4 C. sugar, divided

1/4 t. plus 1/8 t. salt

1 t. vanilla extract

3 C. scalded milk

1 C. red raspberry jam

Preheat oven to 350° F.

Arrange cubes in a 1 1/2-quart casserole. Slightly beat 2 eggs and 2 egg yolks (set aside 2 egg whites). Mix in 1/2 cup sugar, 1/4 teaspoon salt and vanilla. Gradually add milk. Pour over bread. Place casserole in pan containing 1 inch of hot water. Bake for 30 minutes, or until knife inserted in center comes out clean.

Remove from oven and spread jam over the pudding. Beat egg whites with 1/8 teaspoon salt until frothy. Add 1/4 cup sugar gradually, beating to stiff peaks. Pile on pudding and spread to edges. Bake 10 minutes more, or until light brown. Cool. Serve plain or with cream.

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