Raspberry Bread Pudding With Whipped Egg White

Ingredients

• 1 box raspberries
• 1/2 cup water
• 1/2 cup sugar
• 1 1/2 cups raspberry puree
• 1 1/2 cups fine bread crumbs
• 1/2 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons melted shortening
• 1 egg yolk
• 1 egg white
• 1/2 glass jelly

Method

1. 1 Cook raspberries with water and sugar. Rub through a sieve to remove seeds and measure the puree.
2. 2 In a bowl, combine 1 1/2 cups raspberry puree, bread crumbs, flour, baking powder, salt, brown sugar, cinnamon, melted shortening, and egg yolk. Beat to mix.
3. 3 Pour the mixture into a well-greased pudding dish and bake in a moderate oven (350°F) for 30 minutes.
4. 4 Beat the egg white until foamy, then add jelly and beat until the mixture holds its shape.
5. 5 Pour the egg white whip over the baked fruit and garnish with a little leftover raspberry puree.