2 c. milk
1/4 c. butter
3 slices firm type bread
2 lg. eggs
1 tsp. vanilla
1/4 c. sugar
1/2 c. strawberry jam

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

Without removing crusts, tear bread into ragged, dime sized crumbs to make 2 cups. Place crumbs over bottom of ungreased 1 quart (6 1/2") round glass casserole or similar utensil. Separate eggs putting yolks into a small mixing bowl and whites in another.

Beat yolks until thickened and lemon colored. Slowly stir in 1/2 cup of the milk-butter mixture. Then stir back into remaining milk-butter mixture. Stir in vanilla. Pour over crumbs in casserole.

Place casserole in an 8" square cake pan. Add 3 cups hot tap water to the pan until water is about 1 1/4" deep. Bake in a preheated 325 degree oven until a knife inserted halfway between center and edge comes out clean, 50 to 60 minutes.

Remove from oven, leave oven on. Do not remove casserole from water.

Beat egg white until foamy. Beat in sugar, 1 tablespoon at a time. Continue to beat until meringue stands in stiff peaks. Spread strawberry preserves over pudding. Spread meringue over preserves. Return pudding (still in hot water) to oven. Brown meringue. Serve warm. This can be made in individual casseroles. Serves 6.