CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
March 1990 |
1 |
servings |
INGREDIENTS
2/3 |
c |
Raisins |
1/3 |
c |
Chopped dried figs |
1/4 |
c |
Marsala or brandy |
9 |
|
White sandwich bread slices |
5 |
tb |
Butter; room temperature |
1/2 |
c |
Sugar |
3 |
lg |
Eggs |
1 |
|
Egg yolk |
1 1/2 |
c |
Whipping cream |
1 1/2 |
c |
Milk; (do not use lowfat |
|
|
; or nonfat) |
2 |
tb |
Lemon juice |
2 |
ts |
Grated lemon peel |
1 |
ts |
Vanilla |
1 |
|
Apple; peeled, cored, |
|
|
; chopped |
INSTRUCTIONS
Combine raisins, figs and Marsala in small bowl. Let stand 30 minutes.
Preheat oven to 350F. Generously butter 8-cup souffle dish. Spread 1
side of each bread slice generously with butter. Cut bread into
1-inch cubes. Transfer to prepared dish. Mix sugar, eggs and egg yolk
in large bowl. Whisk in cream and next 4 ingredients. Stir in apple,
raisins and figs with Marsala. Pour over bread and stir to combine.
Let stand 5 minutes. Set souffle dish in large baking pan. Add enough
hot water to large pan to come 1 inch up sides of souffle dish. Bake
until custard is set and top is golden and puffed slightly in center,
approximately 1 3/4 hours. Serve warm.
Serves 6.
Bon Appetit March 1990
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