| 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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