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!
Total TimePrep: 20 min. Bake: 35 min.
- 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)
- 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.
- Dip bread into egg mixture; soak for 1 minute. Place slices into a greased 11x7-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.
Nutrition Facts1 piece: 283 calories, 7g fat (3g saturated fat), 116mg cholesterol, 210mg sodium, 51g carbohydrate (40g sugars, 2g fiber), 7g protein.
Originally published as Peach Bread Pudding with Meringue Topping in Reminisce August/September 2009