Recipes :

Bread Pudding with Meringue Recipe

There is something about a hearty breakfast on a cold winter morning.  Or waking up on the morning of a holiday to hot, home cooked meal.  Bread pudding is often served as a dessert item.  But why not incorporate this Bread Pudding with Meringue Recipe (featured in our Winter 2011/2012 issue) into your breakfast routine.  Tiffany, from The Fancy Farmgirl, wouldn’t steer you wrong.

the fancy farmgirl

Recipe/Image Credit
Tiffany Kirchner Dixon 

Bread Pudding with Meringue Recipe

Bread Pudding with Meringue Recipe

Summary: This Bread Pudding with Meringue Recipe is going to be a hit for your holiday breakfast. Or any breakfast.


  • Bread pudding-1 loaf French bread, cut into 6-8 one-inch slices, then cubed
  • 2 cups milk
  • 4 eggs
  • 1 tsp. salt
  • 1 cup raisins (optional)
  • 1/2 cup sugar
  • 1 tsp. real vanilla
  • 1 stick real butter, melted
  • Meringue topping- 8 egg whites
  • 6 TB. sugar
  • Pinch of salt


  1. Bread pudding- Preheat oven to 375 degrees.
  2. Arrange bread cubes in bottom of oven-safe 9″ x 12″ pan (day-old bread works great in this recipe!)
  3. Mix remaining ingredients, in a separate bowl, thoroughly. Pour over bread cubes in pan, and stir to coat.
  4. Bake for 40-50 minutes Remove from oven, and spread meringue mixture (directions below) over top of bread pudding.
  5. Return to oven, and remove when meringue is toasty brown, like a toasted marshmallow, approximately 5-15 minutes. Serve warm.
  6. Meringue topping- Put all ingredients in a mixer, like a Kitchen Aid with a whisk attachment, or use a handheld mixer.
  7. Beat until peaks form, approximately 1-3 minutes. Be careful not to over-mix; consistency should be smooth and not stiff.
  8. Spread mixture over precooked bread pudding and return to oven to brown, approximately 5-15 minutes, keeping close watch not to over-brown.

Bread Pudding with Meringue Recipe

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