4 c. white or whole wheat bread crumbs
1 tbsp. vanilla sugar or 1 tbsp. sugar plus 1/2 tsp. vanilla
1 tsp. finely grated lemon rind
2 1/2 c. milk
1/2 stick butter
4 eggs, separated
1/2 c. raspberry, strawberry, or black currant jelly
1 tbsp. water
5 tbsp. sugar

Preheat oven to 350 degrees. Mix crumbs, vanilla, sugar, and lemon rind in a bowl. Scald the milk and butter; pour onto the bread crumbs and leave for 15 minutes.

Lightly beat egg yolks in a small bowl, then stir them thoroughly into the bread crumb mixture. Butter a casserole or similar dish and pour in the mixture. Bake 30 minutes.

Heat jelly with the water in small saucepan until melted. Spread the jelly mixture gently over the pudding. Whisk the egg whites until stiff peaks form. Whisk in half the sugar until the whites look shiny, then fold the remaining sugar. Pipe or spread this meringue onto the pudding. Bake at 350 degrees for 10-15 minutes until top browns.