1 qt. milk
4 eggs, divided
1/2 tsp. salt
2 tsp. vanilla extract
1/2 c. seedless raisins
2 1/2 c. firm bread, cut into 1/2 inch pieces
1/2 c. sugar, divided
3 tbsp. butter
1 1/2 c. peeled apples

Scald milk in saucepan, stir in bread and set aside. In mixing bowl, beat 2 of the eggs plus 2 egg yolks, setting aside 2 whites. Stir in 1/4 cup sugar, and salt. Slowly pour in cooled milk mixture, stirring constantly. Add butter and vanilla extract. Stir in apples and raisins.

Turn into 1 1/2 quart buttered casserole and place in a large baking pan. Pour hot water into pan to within 1 inch of top of casserole. Bake in 350 degree oven about 1 hour and 15 minutes and remove.

Beat reserved egg whites and remaining 1/4 cup of sugar until soft peaks form. Spoon meringue over pudding, spreading well. Return to oven and bake until meringue is light brown, about 15 minutes. Serves 6-8. 1 1/2 quart casserole.