INGREDIENTS

INSTRUCTIONS

In a saute pan over medium heat, mix 1 cup sugar and 1/4 cup water.
Bring to a boil and cook until sugar caramelizes, 8 to 10 minutes.
Immediately pour caramelized sugar into a 9 inch loaf pan, tilting  pan
to coat the sides as well as the bottom. Set aside.  In a large bowl.,
combine the bread cubes and milk, making sure the  bread is evenly
soaked. In a small bowl, combine the melted butter  and vanilla. Pour
over bread mixture and stir to combine thoroughly.  Set aside.  Heat an
oven to 275øF. Place egg whites and cream of tartar in the  bowl of an
electric mixer. Whip at medium-high speed until soft peaks  form. Pour
in remaining cup of sugar and continue to whip until stiff  and glossy,
about 5 minutes. Stir this meringue into the bread  mixture until
thoroughly combined. Transfer bread mixture to the loaf  pan, packing
it evenly and leaving no air pockets.  Position a 13 by 9 by 2 inch
roasting pan on the middle rack of the  oven. Place the bread mold in
the pan, then pour hot water into the  larger pan until it reaches
halfway up the sides of the mold. Bake  for about 1 hour or until the
pudding is set and a toothpick inserted  in the center comes out clean.
Set aside to cool.  Meanwhile, make the sauce and the cream topping. In
a medium saucepan  over medium-high heat, bring 2 cups sugar, 1/2
cinnamon stick and 2/3  cup water to a boil. Cook until mixture
thickens into a syrup, 10 to  15 minutes. Remove from heat, add the
tequila and stir until well  mixed. Set sauce aside to cool.  In a
medium saucepan over medium heat, combine the whipping cream, 1/2
cinnamon stick and 1/2 cup sugar. Bring to a boil, stirring until
sugar has dissolved. In a small bowl, whisk together the eggs and
cornstarch. Gradually stir in 1/4 cup of the hot cream. Return egg
mixture to the saucepan and stir over medium heat, while bringing
mixture back to boil. It will thicken. Off the heat, stir in vanilla
and strain into a bowl. Cover with waxed paper and place in the
refrigerator to cool.  Select presentation containers, preferably 8
oversized martini  glasses. Cut 8 slices of bread pudding and spoon a
slice into each  glass. Spread 2 tablespoons tequila sauce over each
portion and cover  with cream topping.  William Rice, Chicago Tribune
Magazine 2/22/98  Typed and Busted by Carriej999@AOL.com 4/98  Recipe
by: Chef Michael Cordua, Churrascos, Chicago, IL  Posted to MC-Recipe
Digest by Carriej999 <Carriej999@aol.com> on Apr  19, 1998

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 505
Calories From Fat: 178
Total Fat: 20.2g
Cholesterol: 109.6mg
Sodium: 76.8mg
Potassium: 147.6mg
Carbohydrates: 67.2g
Fiber: <1g
Sugar: 65.1g
Protein: 5.3g