2 c. milk
1/4 c. butter (no substitutes)
3 slices (2 c.) torn firm type bread homemade/Arnold's Brick Oven
2 lg. eggs
1 tsp. vanilla
1/4 c. sugar
1/2 c. strawberry preserves

In a small pan heat milk and butter just until butter is melted. Set aside to cool slightly.

Without removing crust, tear bread into ragged dime-size crumbs to make 2 cups, do not pack. Place crumbs over bottom of a one quart glass casserole (at least 6 1/2 x 2 1/2 inch) or a similar utensil.

Separate eggs, putting yolks into small mixing bowl and whites into another. Beat yolks until thickened and lemon colored. Slowly stir in a small amount of the milk-butter mixture, then stir back into remaining milk-butter mixture. Stir in vanilla. Pour over crumbs.

Place casserole in a square cake pan (8x8x2 inch). Add 3 cups HOT water to the pan (about 1 1/4 inches). Bake in preheated 325 degree oven until a knife comes out clean, 50-60 minutes. Remove from oven (leave oven on) and do not remove from water.

Beat egg whites until foamy. Beat in sugar, 1 tablespoon at a time; continue to beat until peaks form stiffly.

Spread strawberry preserves over pudding. Spoon meringue over preserves. Return to oven and continue baking 10-12 minutes longer in pan of water. Can be served warm or cold, delicious either way. Makes 6 servings.