Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pour can milk and vanilla over bread, broken in pieces in large bowl. allow to soften beat egg yolks and whole egg with sugar until fluffy in separate bowl. warm whole milk with butter, heat until butter is melted, don't boil. add mixture of beaten eggs and sugar to bread. pour scalded milk with butter slowly over bread mixture. stir well. pour into large 9" x 13" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. mixture will be soupy. bake for 40-50 minutes until firm and lightly browned. beat egg whites with sugar and 1/2 tsp cream of tarter until stiff. (1 tbsp sugar to each egg white) spread meringue over top of baked pudding. bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.

Target recipe: i use a 2 quart corelle dish with approximately 3 inch sides. this way it puffs up in the center and then collapses after baking. making a crunchy top. it makes around 6-8 servings and i have used raisins, dried cranberries, dried cherries, peaches. all are very good. i put 4 broken pieces of bread in the bottom, then fruit, then add the remaining 3 pieces of bread on top. after adding the custard, press all pieces down with fork and let sit for a few minutes. dot with butter and dust with sugar and cinnamon. bake at 375°f for one hour or until a knife comes out clean. spoon into bowl and drizzle the sauce on as much as you like.