This Raspberry Jam Bread Pudding with Meringue Topping skips the layered bread and bakes into soft custard with a jammy top.
Raspberry Jam Bread Pudding with Meringue Topping with Golden Meringue
This Raspberry Jam Bread Pudding with Meringue Topping is nothing like the ones with soggy bread slices. It’s smooth, sweet, and topped with a fluffy meringue that turns golden in the oven. The lemon zest gives it a fresh kick, and the raspberry jam adds a juicy layer of flavor. It’s warm, soft, and just the right amount of sweet. This version skips the soggy bits and goes straight for comfort.
Why You’ll Love This Raspberry Jam Bread Pudding with Meringue Topping:
- Old-fashioned with a twist: A cozy dessert with a fancy feel.
- No soggy bread: Just smooth custard with a golden top.
- Lemon and jam combo: Bright, fruity, and full of flavor.
- Light and airy meringue: Adds a soft crunch that melts in your mouth.
- Simple ingredients: Made with basics you already have.
- Great for using up bread: A clever way to avoid food waste.
Got leftover bread? Turn it into something worth heating the oven for. This Raspberry Jam Bread Pudding with Meringue Topping turns old bread into a fresh, feel-good dessert. No soggy layers. Just soft custard, raspberry jam, and crisp meringue on top. Think of it as a warm hug with a little zing.
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Description
This version skips the layered bread slices and goes straight for a soft, lemony custard base topped with raspberry jam and a sweet, golden meringue. It’s comforting, simple, and just a bit fancier than the one you grew up with.
Ingredients
- 1 pint whole milk
- 1/2 ounce butter
- 4 oz fresh white breadcrumbs
- 2 oz caster sugar, divided, plus 1 tsp for sprinkling
- Grated zest of 1 lemon
- 2 large eggs (room temp)
- Pinch of salt
- 3 tablespoons raspberry jam
Instructions
- Butter a 1½ pint glass baking dish and set aside.
- Heat the milk with the lemon zest in a saucepan until it just starts to boil. Take it off the heat.
- Stir in the breadcrumbs and 1 ounce of sugar.
- Let it sit for 20 minutes so the flavors soak in.
- Separate the eggs.
- Whisk the yolks, then stir them into the breadcrumb mixture.
- Pour the mixture into your buttered dish and bake for 30–35 minutes, or until the center is set. Take it out of the oven.
- Warm the raspberry jam until it’s runny, then spread it over the top of the baked custard.
- Whip the egg whites and a pinch of salt until foamy.
- Slowly add the remaining 1 ounce of sugar while beating until stiff peaks form.
- Spoon the meringue over the jam.
- Sprinkle with the extra teaspoon of sugar.
- Return to the oven and bake for another 15 minutes, or until the top is golden and crisp.
- Soft underneath, crisp on top, sweet in the middle, this one’s made to be eaten fresh from the oven.
Notes
Created, prepared, tried, and tested by Eleni
The Bread Pudding That Gets Better With Meringue. Forget the layered slices. This Raspberry Jam Bread Pudding with Meringue Topping starts with a silky lemon custard, adds a fruity jam layer, and finishes with fluffy meringue that turns crisp and golden in the oven. A crowd-pleaser with simple ingredients.
This Raspberry Jam Bread Pudding with Meringue Topping recipe skips the soggy bread and turns simple ingredients into a warm, jam-filled custard with golden meringue. It’s easy to make, full of flavor, and perfect when craving something sweet and comforting.
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