Try one of our old fashioned desert
4 C. soft bread cubes (no crusts)
4 eggs, divided as directed
3/4 C. sugar, divided
1/4 t. plus 1/8 t. salt
1 t. vanilla extract
3 C. scalded milk
1 C. red raspberry jam
Preheat oven to 350° F.
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
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.