Raspberry Meringue Bread Pudding

February 18, 2010
4 Ratings
  • Serves 6
Author Notes

This bread pudding is a combination of my standard (easy) bread pudding recipe and my family's trifle recipe, which involves pound cake and raspberry jam. You can make it with another kind of bread, but nothing beats brioche for flavor and texture in bread pudding. I also use homemadeTahitian vanilla extract, because I love the floral flavor with the raspberry jam. —Savour

What You'll Need
  • Bread Pudding
  • 6 ounces brioche
  • 1/2 cup raspberry jam
  • 1 tablespoon sherry
  • 1 cup milk
  • 1/2 cup heavy cream
  • 2 eggs
  • 2 tablespoons sugar
  • 1 tablespoon vanilla
  • 1 pinch salt
  • Meringue
  • 2 egg whites
  • 2 tablespoons sugar
  • 1 pinch salt
  1. Bread Pudding
  2. Preheat the oven to 350 degrees.
  3. Slice the brioche into rough slices.
  4. Spread each slice of brioche with jam, layering the brioche as you go into a 2 quart souffle dish. Sprinkle a little of the sherry over each layer of the brioche.
  5. Mix the milk, cream, eggs, sugar and vanilla, and beat until the egg is thoroughly incorporated.
  6. Pour the egg mixture over the brioche. Let sit for about 5 minutes so the custard can soak in.
  7. Bake the bread pudding at 350 degrees for 30 minutes. The pudding should be slightly wobbly in the middle.
  1. Meringue
  2. Heat oven to 400 degrees. Place a shiny cookie sheet, shiny side down, on the top rack of the oven on the highest setting, and the other rack on the lowest setting.
  3. Beat egg whites and salt until fluffy. Slowly add sugar, and beat until the mixture is glossy and stiff peaks form.
  4. Spread meringue over the top of the bread pudding. Use the spoon to make peaks and whorls.
  5. Place pudding on lowest rack of the oven, beneath the cookie sheet. The shininess will reflect heat onto the top of the meringue, making it brown faster.
  6. Bake the pudding for about 8 minutes, or until the meringue is golden brown. Serve warm.

See what other Food52ers are saying.

  • Culinista Annouchka
    Culinista Annouchka
  • MrsWheelbarrow
  • thirschfeld
  • Kelsey Banfield
    Kelsey Banfield
  • Lizthechef
I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.

8 Reviews

jlf1979 May 11, 2020
So pretty!
jlf1979 May 11, 2020
Followed the recipe as-is and this came out really nicely and the look of it was similar to the picture. I think it could be even better if made a bit saucier (perhaps with a side of raspberry sauce).
Culinista A. February 26, 2010
j'adore! I will def be making this for our next brunch party!
MrsWheelbarrow February 25, 2010
What a brilliant way to brown meringue! Thank you for a great tip. (Not to mention a killer recipe.)
thirschfeld February 25, 2010
That is a good looking meringue. The raspberry and brioche is just such a good combo. I will be making this.
Kelsey B. February 19, 2010
This is gorgeous! I love the idea of combining the best elements of trifle and bread pudding to make a great dessert.
Lizthechef February 19, 2010
Trifle and bread pudding plus a perfect meringue - OK, you win! Big thumbs up...
WinnieAb February 18, 2010
Oh wow- this is so so beautiful! I've yet to tackle the whole meringue thing, but you are really inspiring me here!