Cinnamon Bread Pudding

Recipe is a newspaper clipping from my great grandmother’s collection.

4 eggs, divided
6 tbs sugar divided
¼ tsp salt
1 qt milk
2 ½ cups bread cubes
3 tbs butter
1 ½ tsp cinnamon
2 tsp vanilla
2 cups sliced apples
½ cup raisins

In a medium bowl beat 2 whole eggs with 2 egg yolks ( save whites for later use), 4 tbs of the sugar and salt. In a medium saucepan scald milk. Remove from heat. Stir in bread, butter, cinnamon and vanilla. Pour over egg mixture. Stir in apples and raisins. Pour into a butter 2 ½ qrt casserole. Place casserole in a larger baking pan. Pour hot water to come one inch from top of the casserole. Bake in a preheated 350 degree oven until a knife is inserted in the center of the pudding comes our clean, about 1 hour and 15 minutes. Remove casserole from oven. Increase oven temperature to 400 degrees. Beat reserved 2 egg whites until soft peaks form. Gradually beat in remaining 2 tbs until stiff but not dry. Spoon on top of the pudding, spreading to edge of casserole. Sprinkle top lightly with ground cinnamon or nutmeg, if desired. Return to pan containing water in hot oven; bake until meringue is lightly browned, about 5 minutes. Makes 8 portions.