Ingredients
- 8 large eggs, separated
- 2 2/3 cups plus 1/2 cup sugar, divided
- 3 (15-ounce) cans evaporated milk
- 1/2 cup butter, melted
- 3 tablespoons plus 1/2 teaspoon vanilla extract, divided
- 1 1/2 (16-ounce) loaves French bread, cut into 1-inch cubes
- teaspoon almond extract
Preparation
Step 1
Preheat oven to 350°. Spray a 3-quart
baking dish with nonstick cooking spray.
In a large bowl, whisk egg yolks until
smooth. Slowly add 2⅔ cups sugar to
yolks, whisking until smooth and fluffy.
Add milk, butter, and 3 tablespoons
vanilla and whisk until smooth. Add bread
and fold until bread is coated. Place in
prepared pan. Bake 45 minutes or until
all liquid has been absorbed by the bread.
Place on a wire rack to cool while preparing
meringue.
Reduce oven temperature to 325°. In a
large bowl, combine egg whites, remaining
½ cup sugar, remaining ½ teaspoon vanilla,
and almond extract. Beat with an electric
mixer on high speed until soft peaks form.
Top bread pudding with meringue mixture.
Bake until lightly browned, 5 to 6 minutes.
Serve warm or cool.