This classic British dessert, known as the Queen of Puddings, transforms simple breadcrumbs into a luxurious, creamy custard. The base is rich and comforting, made by soaking breadcrumbs in hot milk enriched with egg yolks and vanilla. It is traditionally topped with a layer of warm red jam and crowned with a lightly browned, airy meringue made from the reserved egg whites. The contrast between the soft, savory-sweet pudding, the tart fruit layer, and the crisp sugar peaks makes it a standout treat. Perfect for family dinners or weekend baking, it’s an economical yet elegant way to use up stale bread while delivering a nostalgic, homemade flavor that feels truly special.
Queen Of Bread Puddings
Description
This classic British dessert, known as the Queen of Puddings, transforms simple breadcrumbs into a luxurious, creamy custard. The base is rich and comforting, made by soaking breadcrumbs in hot milk enriched with egg yolks and vanilla. It is traditionally topped with a layer of warm red jam and crowned with a lightly browned, airy meringue made from the reserved egg whites. The contrast between the soft, savory-sweet pudding, the tart fruit layer, and the crisp sugar peaks makes it a standout treat. Perfect for family dinners or weekend baking, it&# 226;ÂÂs an economical yet elegant way to use up stale bread while delivering a nostalgic, homemade flavor that feels truly special.Ingredients
Directions
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Preheat your oven to 350ðF (180ðC) and grease a 1-liter (2-pint) pie dish or baking dish.
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In a large bowl, combine the breadcrumbs, 2 tablespoons of sugar, and the softened margarine.
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Pour the hot milk over the breadcrumb mixture and let it soak for about 5 minutes until the crumbs absorb the liquid.
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Separate the eggs, placing the yolks in a small bowl and the whites in a clean, dry mixing bowl.
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Beat the egg yolks lightly, then stir them into the soaked breadcrumb mixture along with the vanilla essence.
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Pour the custard mixture into the prepared baking dish and bake in the oven for 45 minutes, or until the pudding is set.
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While the pudding bakes, beat the egg whites until stiff peaks form, gradually adding 2-4 tablespoons of sugar to create a stiff meringue.
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Remove the baked pudding from the oven and spread a layer of warmed red jam evenly over the top.
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Pile or spread the meringue over the jam layer, creating swirls or peaks.
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Return the dish to the oven and bake for another 15-20 minutes, or until the meringue is lightly golden brown.
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Allow the pudding to stand for a few minutes before serving hot or cold.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 480.8kcal
- % Daily Value *
- Total Fat 9.8g16%
- Saturated Fat 3.0g15%
- Cholesterol 95.7mg32%
- Sodium 678.4mg29%
- Total Carbohydrate 82.1g28%
- Dietary Fiber 6.3g26%
- Sugars 14.2g
- Protein 18.0g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the egg whites are in a completely clean, grease-free bowl to ensure they whip up to stiff peaks effectively.
You can use any type of red jam, such as raspberry, strawberry, or cherry, depending on your preference.
If you do not have breadcrumbs, you can process stale white bread into a food processor until fine crumbs form.
The pudding can be served warm or cold, making it a versatile option for different seasons.
