Queen of Pudding

7 votes

Crowned with meringue peaks, turn bread crusts or stale slices of bread into an impressive pudding!

20 Minutes

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  • 2 thick slices of bread or 3-4 bread ends
  • 2 cups milk
  • ½ teaspoon vanilla extract
  • 2 tablespoons sugar
  • 3 egg yolks
  • Instead of the vanilla essence add rind and juice from one lemon


Jam layer

  • 6 tablespoons your favourite jam


Meringue crown

  • 3 egg whites
  • 2/3 cup (150g) sugar


  1. Tear the bread into small pieces to resemble breadcrumbs, or alternatively blitz through the food processor.
  2. Pour milk into a pot and heat on the stove until it starts to simmer.
  3. As the milk heats up combine vanilla, sugar, and egg yolks in a large heatproof bowl.
  4. While whisking the egg yolk mixture, slowly pour in all the hot milk. Add the bread pieces and set aside for as long as it takes to heat the oven, stir this mixture occasionally.
  5. Heat the oven to 180C (bake) or 160C (fan bake).
  6. Prepare a 25cm baking dish by greasing it and find a tray large enough to fit the baking dish as the pudding will be cooked in a water bath. Keep the baking dish in the tray.
  7. Pour the custard into the baking dish and carefully pour water in the tray until it comes about halfway up the baking dish.
  8. Bake for 20-30, or until the custard is set.
  9. Remove from the tray and leave to cool slightly.
  10. Mix jam in a bowl to soften then spread evenly over the pudding.
  11. To prepare the meringue, beat egg whites using an electric beater or mixer with a whisk attachment until it begins to form stiff peaks. Add sugar one tablespoon at a time. Continue beating until the sugar has dissolved.
  12. Heat oven to 150C (bake) or 130C (fan bake).
  13. Transfer meringue into a piping bag and pipe kisses over the jam layer or dollop and spread over top of the pudding and create peaks using the back of a spoon for the signature look.
  14. Bake without the water bath for 10-15 minutes or until the meringue has slightly browned. Serve.
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