Arrange cubes in a 1 1/2-quart casserole. Slightly beat 2 eggs and 2 egg yolks
(set aside 2 egg whites). Mix in 1/2 cup sugar, 1/4 teaspoon salt and vanilla.
Gradually add milk. Pour over bread. Place casserole in pan containing 1 inch of
hot water. Bake for 30 minutes, or until knife inserted in center comes out
clean.
Remove from oven and spread jam over the pudding. Beat egg whites with 1/8
teaspoon salt until frothy. Add 1/4 cup sugar gradually, beating to stiff peaks.
Pile on pudding and spread to edges. Bake 10 minutes more, or until light brown.
Cool. Serve plain or with cream.
