The average person in the world today, without faith and without God and without hope, is engaged in a desperate personal search throughout his lifetime. He does not really know where he has been. He does not really know what he is doing here and now. He does not know where he is going. The sad commentary is that he is doing it all on borrowed time and borrowed money and borrowed strength; and he already knows that in the end he will surely die! Man, made more like God than any other creature, has become less like God than any other creature. Created to reflect the glory of God, he has retreated sullenly into his cave; reflecting only his own sinfulness. Certainly it is a tragedy above all tragedies in this world that man, made with a soul to worship and praise and sing to God's glory, now sulks silently in his cave.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	French	Desserts, Breads, Bakery	1	Recipe

INGREDIENTS

2 1/2	c	Bread pudding; cool
3/4	c	Sugar
	ds	Nutmeg
		Butter
6		Egg whites
1	c	Sugar
8	tb	Butter; softened
5		Eggs; beaten
1	pt	Heavy cream
	ds	Cinnamon
	ds	Nutmeg
1	tb	Vanilla
1/4	c	Raisins
12	sl	Fresh French bread; 1" thick

INSTRUCTIONS

WALDINE VAN GEFFEN VGHC42A
BREAD PUDDING
SOUFFLE-In a mixer, beat egg whites slowly. Add sugar, beating constantly
until meringue stands in a peak. Gently fold in egg whites and nutmeg into
bread pudding mixture. Press butter into the bottom of souffle dish and
dush with sugar. Fill dish with meringue and bread pudding mixture to a
high peak. Bake at 350~ in a preheated oven. Remove when souffle is golden
brown. Serve with Bourbon Sauce. BREAD PUDDING-Preheat oven to 350~. In a
large bowl, cream together sugar and butter. Add eggs, cream, cinnamon,
vanilla, raisins, mixing well. Pour into a 9" square pan, 1-3/4" deep. Set
pan in a larger pan filled with water 1/2" from the top. Cover with
aluminum foil. Bake for 45 tp 50 minutes. Uncover pudding for the last 10
minutes to brown the top. When done, the custard should be soft, not firm.
Source: Floyd Bealer, Doug's Restaurant, Slidell
Posted to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland)
on May 12, 1997

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