| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cajun | Kosher, Cajun, Desserts | 1 | Servings |
INGREDIENTS
| 6 | sl | French bread–1/2" thick |
| 4 | Eggs, separated | |
| 1 | pn | Salt |
| 1 | c | Raisins |
| 6 | tb | Sugar |
| 3 1/2 | c | Milk |
| 1 | tb | Vanilla extract or flavor |
| 1/2 | Stick butter | |
| 1 | ts | Cinnamon |
INSTRUCTIONS
Break bread into pieces and soften in small amount of milk; place in 1 1/2 qu. baking dish. Beat sugar and egg yolks together until well blended; add milk and mix well. Blend in vanilla, cinnamon, and raisins. Pour mixture over bread. Place dish in pan of water and bake in 300 F. oven for 40 to 50 min. or until knife comes out clean. Beat egg whites until foamy. Add salt; gradually add 2 tbs. sugar and continue beating at high speed until stiff peaks form. Spread whites on top of pudding. Return to oven, raise heat to 350 F. and bake until merengue is brown. Serves 6. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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