Bread Pudding (commander’s Palace Restaurant)

Your life is an argument that none can escape. There is a meaning about holiness which not even the most unlearned can help taking in. They may not understand justification, but they can understand charity. I believe there is far more harm done by unholy and inconsistent Christians than we are aware of. Such men are among Satan’s best allies. They pull down by their lives what ministers build with their lips. They cause the chariot wheels of the Gospel to drive heavily. They supply the children of this world with a never-ending excuse for remaining as they are.

J.C. Ryle

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	T	Melted & cooled unsalted
		butter
1/8	t	Freshly grated nutmeg
1/8	t	Cinnamon
2	T	Vanilla
3	T	Raisins
3		Eggs
6		Egg yolks, beaten
1/4	c	Granulated sugar
6		Egg whites
	pn	Salt
1/2	c	Confectioners sugar

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4745 Calories From Fat: 2351 Total Fat: 266.1g Cholesterol: 2306.9mg Sodium: 3451.3mg Potassium: 1605.7mg Carbohydrates: 474.3g Fiber: 13.1g Sugar: 235.7g Protein: 112.6g