An old-fashioned custard bread pudding that men always praise
3c. (1″) day-old bread cubes, top crusts removed
⅛tsp. ground nutmeg
¼tsp. cream of tartar
Scald milk; add butter and cool.
Add 3 egg yolks and 1 egg white to ½ c. sugar; beat to mix well. Add cooled milk, 1 tsp. vanilla, and salt
Place bread cubes in buttered 1½-qt. casserole. Pour egg-milk mixture over bread. Sprinkle nutmeg on top.
Set casserole in a pan containing at least 2" warm water. Bake in moderate oven (350°) 45 to 60 minutes, until knife inserted halfway between center and edge comes out clean. Remove from oven.
Make meringue by beating remaining 2 egg whites with ¼ tsp. vanilla and cream of tartar until soft peaks form; gradually add ¼c. sugar, beating constantly. Beat until stiff peaks form and all the sugar is dissolved. Swirl on warm pudding, making sure meringue covers pudding edges. Bake in moderate oven (350°) about 15 minutes, until meringue is golden brown. Serve warm or cool. (Cool out of drafts.)