Raisin Meringue Bread Pudding
Indulge in the ultimate comfort dessert with this decadent Raisin Meringue Bread Pudding, a recipe that turns day-old bread into a show-stopping treat. Featuring a rich custard base made with milk, cream, and warming spices, this bread pudding is elevated with sweet, plump raisins soaked for ultimate juiciness. The pièce de résistance? A luxurious meringue topping whipped to glossy perfection, then lightly browned for a golden, marshmallow-like finish. Perfect for holiday gatherings or special occasions, this dessert offers a delightful balance of creamy, fluffy, and caramelized textures. Serve it warm straight from the oven to impress friends and family with this truly unforgettable dish.
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Recipe Information
Ingredients
- 6 cups Stale bread (preferably brioche or white bread)
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Raisins
- 0.25 cup Water (for soaking raisins)
- 3 Egg whites (room temperature)
- 0.5 cup Powdered sugar
- 0.25 teaspoon Cream of tartar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Cut the stale bread into 1-inch cubes and place them in a large mixing bowl.
In a small bowl, combine the raisins and 0.25 cup of water. Let the raisins soak while preparing the custard base.
In a separate bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and salt until smooth.
Drain the raisins and add them to the bread cubes. Pour the custard mixture over the bread and raisins, gently stirring to ensure all bread pieces are soaked. Let sit for 10 minutes to absorb.
Transfer the bread mixture to the prepared baking dish, spreading it evenly, and bake for 35-40 minutes, or until the top is golden brown and the custard is set.
While the bread pudding is baking, prepare the meringue topping. In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add powdered sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form.
Remove the bread pudding from the oven and spread the meringue evenly over the top. Use a spatula to create decorative swirls if desired.
Return the dish to the oven and bake an additional 5-7 minutes, or until the meringue is lightly browned and golden.
Allow the pudding to cool slightly before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
7005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.4 g | 240% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1398 mg | 466% | |
| Sodium | 8444 mg | 367% | |
| Total Carbohydrate | 1148.6 g | 418% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 444.7 g | ||
| Protein | 198.2 g | 396% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 2266 mg | 174% | |
| Iron | 60.7 mg | 337% | |
| Potassium | 4290 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
