Print Options

Back to Meringue-Topped Peach Bread Pudding >

Include these items:

Taste of Home Logo

Meringue-Topped Peach Bread Pudding

 Meringue-Topped Peach Bread Pudding
My English mother loved to make bread pudding, and when we were living in South Africa many years ago, I found a recipe that added the meringue topping. I adapted the idea and came up with my peach version. Mum declared it better than her original!
8 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 1/2 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup water
  • 4 cups sliced peeled peaches
  • 1 tablespoon lemon juice
  • 1 tablespoon butter
  • 4 eggs, separated
  • 1/8 teaspoon salt
  • 2/3 cup sugar, divided
  • 2 cups milk
  • 5 slices French bread (1 inch thick)

Directions

  • In a large saucepan, combine the brown sugar, cornstarch and
  • cinnamon. Stir in water until smooth; add peaches. Cook and stir
  • over medium heat until mixture comes to a boil. Cook and stir 1-2
  • minutes longer or until thickened. Remove from the heat; stir in
  • lemon juice and butter. Set aside.
  • In a large bowl, beat egg yolks on high speed for 3 minutes or until
  • light and fluffy. Gradually add salt and 1/3 cup sugar, beating
  • until thick and lemon-colored. Stir in milk.

2 of 2

Meringue-Topped Peach Bread Pudding (continued)

Directions (continued)

  • Dip bread into egg mixture; soak for 1 minute. Place slices into a
  • greased 11-in. x 7-in. baking dish. Spoon peach mixture evenly over
  • bread layer. Pour remaining egg mixture over peaches. Bake at
  • 350° for 25-30 minutes or until center is set.
  • Meanwhile, in a small bowl, beat egg whites on medium speed until
  • soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at
  • a time, on high until stiff peaks form. Spread over hot pudding,
  • sealing edges to pan. Bake 10-15 minutes longer or until meringue is
  • golden brown. Serve warm. Yield: 8 servings.
Nutritional Facts: 1 piece equals 283 calories, 7 g fat (3 g saturated fat), 116 mg cholesterol, 210 mg sodium, 51 g carbohydrate, 2 g fiber, 7 g protein.