3 eggs, separated
2/3 c. sugar, divided
1/4 tsp. salt
2 c. milk, divided
1 tsp. pure vanilla extract
1 c. soft bread crumbs

In a medium bowl, lightly beat egg yolks; add 1/3 cup of the sugar, salt, 1/4 cup of the milk and vanilla extract. Heat the remaining 1 3/4 cups milk; stir into the mixture. Blend in bread crumbs; mix well. Turn into a buttered 1 quart casserole. Place in a pan of hot water (not boiling). Bake, uncovered, in a preheated slow oven (325 degrees) 1 hour or until a knife inserted in the center comes out clean. Beat egg whites until soft peaks form. Gradually add remaining 1/3 cup sugar; beat until stiff but not dry. Spread meringue over pudding. Bake 15 minutes longer or until meringue is golden. Yield: 6 portions.