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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
OPTIONAL
6 lg Egg yolks, beaten
1/4 c Granulated sugar
6 lg Egg whites
pn Salt
1/2 c Confectioners sugar
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.
Yields
1 Servings
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