Queens Pudding

• 23 cup soft white bread crumbs
• 1 tablespoon vanilla sugar (see note)
• Grated rind 1 large lemon
• 1 1/2 cups milk
• 1 tablespoon unsalted butter
• 4 large eggs
• 1 tablespoon good-quality raspberry or blackberry jelly or jam
• 3 tablespoons sugar

1. Put the bread crumbs, vanilla sugar and lemon rind into a pudding basin.
2. Bring milk to boil and stir it into the crumbs.
3. Leave for 10 minutes.
4. Preheat oven to 325 degrees.
5. Butter a shallow baking dish that will hold about two-and-a-half pints.
6. Separate the eggs, putting the whites in a large bowl.
7. Beat the yolks into the milk-and-bread-crumb mixture.
8. Bake for 20 to 30 minutes or until just firm.
9. Remove from the oven and cool slightly.
10. Turn the oven down to 250 degrees.
11. Meanwhile, spread the jam or jelly over the custard.
12. Whisk the eggwhites until they stand up in stiff peaks and fold in one tablespoon of sugar.
13. Whisk again until satiny and fold in one more tablespoon of the sugar.
14. Spoon the mixture over the custard and sprinkle with the rest of the sugar.
15. Bake for 15 to 20 minutes, until the meringue is firm and lightly brown.
16. Serve hot or cold, with heavy cream.

bread crumbs, vanilla sugar, lemon, milk, unsalted butter, eggs, raspberry, sugar

Taken from cooking.nytimes.com/recipes/2046 (may not work)