| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | 1 | Servings | |
INGREDIENTS
| 9 | Slices 1" thick French bread (crusts removed) | |
| 1 1/2 | c | Whipping cream |
| 3/4 | c | Granulated sugar |
| 5 | tb | Melted & cooled unsalted butter |
| 1/8 | ts | Freshly grated nutmeg |
| 1/8 | ts | Cinnamon |
| 2 | tb | Vanilla |
| 3 | tb | Raisins |
| 3 | lg | Eggs |
| 6 | lg | Egg yolks, beaten |
| 1/4 | c | Granulated sugar |
| 6 | lg | Egg whites |
| pn | Salt | |
| 1/2 | c | Confectioners sugar |
INSTRUCTIONS
OPTIONAL Preheat oven to 350 degrees. Arrange bread in a 9" square baking pan. Beat together remaining pudding ingredients in mixing bowl & pour over bread. Let sit for 5 mins, then turn bread over & let them soak for another 10 mins. Cover pan with aluminum foil & place in a larger shallow pan. Fill the outer pan w/hot water so it comes halfway up the side of the baking pan. Bake for 35 mins., then remove foil & bake for another 10-15 mins. Custard should still be somewhat soft w/a light brown top. Optional Heat oven to 375 degrees. Butter & lightly sugar a 2 1/2 qt. souffle dish. Refrigerate until ready to use. Put the egg yolks & granulated sugar in the top of a double boiler & cook, whisking constantly, until the mixture is thick & lemon colored. In a lrg. bowl, combine the yolk mixture w/2 1/2 cups of the cooled bread pudding. Beat the egg whites w/a pinch of salt until frothy. Gradually add the confectioners sugar, beating constantly until the mixture stands in stiff peaks. Add 1/2 cup of the beaten egg whites to the bread pudding-egg yolk mixture & gently fold the remaining egg whites into the bread pudding mixture. Fill the souffle dish 3/4 full w/the bread pudding mixture & bake for 30-35 mins until top is golden brown. Serve warm. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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