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FOR THE PUDDING
2 c Granulated sugar
9 sl White sandwich bread; cut
-into 1″ cubes
1 1/4 c Milk
5 tb Butter; melted
2 tb Vanilla extract
4 lg Egg whites
1/4 ts Cream of tartar
FOR THE SAUCE
2 c Granulated sugar
1/2 Stick cinnamon
1/2 c Tequila
CREAM TOPPING
2 c Whipping cream
1/2 Stick cinnamon
1/2 c Granulated sugar
2 lg Eggs
1 tb Cornstarch
1 tb Vanilla extract
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 275F. 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
Yields
8 Servings
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