AUNT EMMAS RECIPES

Steps:

• Heat oven to 350°F.
• Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake 7 minutes.
• Combine all filling ingredients except rhubarb in bowl. Beat at medium speed, scraping bowl often, until smooth. Stir in rhubarb.
• Pour rhubarb mixture over hot, partially baked crust. Continue baking 40-45 minutes or until filling is firm to touch.
• Increase oven temperature to 400°F.
• Beat egg whites in bowl at low speed until foamy. Add vanilla and 1/4 teaspoon salt. Increase speed to high; beat, gradually adding 3/4 cup sugar, until glossy and stiff peaks form.
• Spread meringue over hot filling, sealing to edge. Continue baking 9-11 minutes or until meringue is lightly browned. Cool completely. Store any leftovers in refrigerator.

Steps:

• Break the bread into small chunks in a large bowl.
• Add the white sugar and melted butter and stir.
• Add the eggs one at a time alternately with the milk stirring well so that each egg is incorporated before adding the next one until all the eggs and milk are used.
• Stir in the vanilla and raisins.
• Pour into a greased lasagna pan or a 13x9" inch pan.
• (sometimes the 13x9 tends to get over full depending on the particular loaf of bread).
• Sprinkle the brown sugar evenly across the top of bread mixture.
• Bake in a preheated 350* oven for 1 hour.
• Let cool 20 to 30 minutes as pudding will set firmer as it cools.
• Can be served warm or chilled.