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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.
From
Yields
1 Servings
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