| 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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