Meringue-Topped Peach Bread Pudding
By Darlene A. at The Village of Hampton Meadows
Ingredients:
½ C packed brown sugar
1 Tbsp cornstarch
¼ tsp ground cinnamon
½ C water
4 C sliced peeled peaches
1 Tbsp butter
4 Eggs, separated
1/8 tsp salt
2/3 C sugar, divided
2 C milk
5 slices French bread, 1 inch thick
Directions:
In a large saucepan, combine the brown sugar, cornstarch and cinnamon. Stir in water until smooth, add peaches, cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 to 2 minutes longer until thickened. Remove from heat, stir in lemon juice and butter. Set aside. In large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add salt and 1/3 cup sugar, beating until thick and lemon colored. Stir in milk. Dip bread into egg mixture, soak for 1 minute. Place slices in greased 11 x 7 inch baking dish. Spoon peach mixture evenly over bread layer. Pour remaining egg mixture over peaches. Bake at 350° for 25-30 minutes or until center is set.
Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar 1 Tablespoon at a time on high speed until stiff peaks form. Spread over hot pudding, sealing edges to pan. Bake 10 to 15 minutes longer or until meringue is golden brown. Serve warm. Makes 8 servings
