Citrusy bread-and-butter pudding with Italian meringue

Citrusy bread-and-butter pudding with Italian meringue

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  • 6
  • Easy
  • 20 minutes
  • 35 minutes
  • Woolworths Noble Late Harvest Chenin Blanc Reserve 2012 (Ken Forrester Wines)
  • Buy Ingredients Here


  • 12 white bread slices, crusts removed
  • 100 g butter, softened
  • 125 g apricot jam
  • 80 g sultanas or raisins
  • 6 free-range eggs
  • 2 cups cream
  • 2 cups milk
  • 2 t vanilla extract
  • 50 g caster sugar
  • ½ t ground nutmeg
  • 1 cinnamon stick
  • 1 ClemenGold or orange, rind removed
  • For the meringue:
  • 3 free-range egg whites
  • 180 g caster sugar
  • For the ClemenGolds:
  • 3 ClemenGolds
  • 2 T sugar
  • To serve:
  • Icing sugar, for dusting

Cooking Instructions

1. Preheat the oven to 180°C.

2. Generously butter the bread on one side, then spread with apricot jam. Sandwich the sliced bread together, then slice diagonally and layer in an ovenproof dish, scattering the sultanas or raisins between each layer.

3. Mix the eggs, cream, milk, vanilla, sugar and nutmeg in a large mixing bowl, then pour over the sandwiched bread.

4. Insert the cinnamon stick into the pudding, top with the ClemenGold or orange rind and allow to stand for 20 minutes, or until the milk is absorbed.

5. Bake for 30–35 minutes or until the edges of the bread are slightly toasted and the centre of the pudding is slightly wobbly.

To make the meringue:

6. Beat the egg whites using an electric mixer until soft peaks form. Slowly add the caster sugar, a little at a time, and beat until the meringue is stiff and glossy.

7. Spoon the meringue over the pudding and return the dish to the oven to cook for 10 minutes.

8. Peel three ClemenGolds and cut into rounds. Coat with sugar and fry in a pan over high heat for 2 minutes. Serve with the bread pudding.

9. Dust with icing sugar before serving.

Browse more meringue recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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