Tabitha Trumbull’s Vanilla Bread Pudding by Carol J. Perry

Tabitha Trumbull’s Vanilla Bread Pudding

(adapted by Aunt Ibby)

1 quart of milk
2 ½ cups firm bread cut into ½-inch pieces
½ cup of sugar, divided into two ¼ cups
4 eggs
½ teaspoon of salt
3 tablespoons butter
2 teaspoons pure vanilla extract
1 ½ cups thinly sliced peeled apples
½ cup seedless raisins

Scald milk in medium saucepan, stir in bread and set aside. In mixing bowl beat two of the eggs plus two egg yolks, setting aside two whites. Stir in ¼ cup sugar and the salt. Slowly pour in the cooled milk mixture, stirring constantly. Add butter and vanilla extract. Stir in apples and raisins. Turn into 1 ½ quart buttered casserole and set it in a large baking pan. Pour hot water into the pan within an inch of the top of the casserole. Bake in 350-degree oven about one hour, 15 minutes and remove from oven. With clean bowl and beaters, beat reserved egg whites and remaining ¼ cup of sugar until soft peaks form. Spoon meringue over pudding, spreading well. Return to oven and bake until meringue is light brown—about 15 minutes.

Serves 6 to 8

“Highly original and great fun. A triumph of imagination with twists and turns to delight readers.” —New York Times bestseller Carolyn Hart

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