CookEat Recipe
German Raisin Bread Pudding with Meringue
Stale-bread and raisin milk pudding baked with yolks, then topped with lemon meringue and served with wine sauce.
Method
Steps
Step 1
Soak stale bread crumbs in milk.
Step 2
Beat four yolks with powdered sugar, then add soaked bread, raisins and grated lemon peel.
Step 3
Pour into a buttered shallow dish and bake at 175 °C until browned and the custard centre reaches 74 °C.
Step 4
Beat four whites with salt, sugar and lemon juice until stiff.
Step 5
Spread over pudding and return to oven until lightly browned and meringue reaches 74 °C. Serve with optional separate wine sauce.
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