INGREDIENTS

INSTRUCTIONS

Preheat your oven to 350F. Put the bread and let soak a couple of
minutes in the milk in a large mixing bowl. Add the sugar, egg yolks,
marshmallows, cut banana in slices and add, raisins. Mix this
thoroughly. Pour into a generously greased baking dish and bake for  25
minutes, or until puffed, browned and firm in the center. To make  your
Meringue, it is best when put on the pudding shortly before  serving,
make sure to put your pudding in the refrigerator until  serving time.
And now how to make the perfect Meringue. Put in your  bowl 2 egg
whites Beat with your blender or with a whisk until in  soft peaks when
you lift out the beater. Beat in gradually 1/2 cup of  sugar 1 tsp.
lemon juice or 1/2 tsp. vanilla extract A few grains of  salt (to
taste) Spoon the Meringue evenly over your pudding but do  not make it
too smooth. Spread well to the edge so that the Meringue  will not
shrink as it bakes. (For a different effect, spread part of  the
mixture and put the rest through a pastry bag and tube to make a
pattern) Bake at 425F until delicately brown ( approx. 5 minutes)
Serve hot or cold. I am sure your guests will enjoy this immensely.
Posted to Bakery-Shoppe Digest V1 #232 by "Lynn Ratcliffe"
<mcgrew@ntr.net> on Sep 11, 1997

A Message from our Provider:

“The entire universe was created by Jesus and for Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1190
Calories From Fat: 396
Total Fat: 44.3g
Cholesterol: 1142.5mg
Sodium: 301mg
Potassium: 1597.1mg
Carbohydrates: 173.8g
Fiber: 6.1g
Sugar: 142.9g
Protein: 35.1g