If you’d like to top the pudding with meringue, whip 2 egg whites until frothy. Gradually add ⅓ cup sugar and ½ teaspoon pure vanilla extract and whip until stiff. Spread the meringue over the baked pudding, sealing completely. Bake in a 350-degree oven until lightly golden, about 15 minutes longer. Cool on a wire rack; serve lukewarm or cold.