Raspberry-Jam Bread Pudding - cooking recipe

Ingredients

3 cups toasted bread
4 eggs
4 cups milk, scalded
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup butter or 1/3 cup margarine, melted
3/4 cup raspberry jam (or the jam of your choice)

Preparation

Place bread cubes in a 2 quart casserole.
Beat 2 eggs with 2 egg yolks, reserving 2 egg whites for merinqe.
Gradually beat scalded milk into eggs.
Beat in 1/2 cup sugar, salt, vanilla, and butter.
Pour milk mix over bread cubes.
Bake in preheated 350 F oven for 25 minutes.
Spread jam evenly over top of pudding.
Beat egg whites until stiff but not dry.
Beat in sugar, 1 Tbs at a time, until merinque is stiff and glossy Pile meringe over jam, making sure to spread merinque to edge of dish.
Bake for another 15 minutes.