CookEat Recipe
Polish Bread Pudding with Fruit and Meringue
Milk-soaked bread pudding with raisins, currants and lemon, finished with jelly and baked meringue.
Method
Steps
Step 1
Heat oven to 175 °C. Soak torn bread in milk until saturated.
Step 2
Stir in yolks, sugar, melted butter, raisins, currants and lemon juice. Pour into a buttered deep dish.
Step 3
Bake about 55–70 minutes until centre is set and reaches 74 °C.
Step 4
Spread fruit jelly thinly over the hot pudding.
Step 5
Whisk whites to stiff peaks with icing sugar.
Step 6
Cover the jelly and bake at 190 °C about 10–15 minutes until lightly brown and the meringue centre reaches 74 °C. Rest before serving.
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