Queen of Puddings

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups soft fresh bread crumbs
  • cups hot milk
  • 6 tablespoons sugar
  • Grated rind of 1 lemon
  • 2 tablespoons butter
  • 3 eggs, separated
  • 1 teaspoon vanilla extract
  • 3 tablespoons strawberry preserves


  1. Preheat oven to moderate (325°F.).

  2. Place the bread crumbs in a bowl. Combine the milk, four tablespoons of the sugar, the lemon rind and butter and pour over the bread crumbs. Stir.

  3. Beat the egg yolks lightly, add a little of the hot bread mixture to the egg yolks, return to the bowl, and mix well. Add the vanilla. Pour into a well-greased one-and-one-half-quart casserole.

  4. Bake for thirty minutes, or until the pudding is set. Remove from the oven and spread with the preserves.

  5. Beat the egg whites until frothy. Gradually add the remaining sugar while continuing to beat until stiff. Spoon the meringue over the preserves. Bake for fifteen minutes longer, or until the meringue is lightly browned. Serve immediately.

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