Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 9 \N | Slices 1\" thick French bread (crusts removed) |
| 1½ cup | Whipping cream |
| ¾ cup | Granulated sugar |
| 5 tablespoons | Melted & cooled unsalted butter |
| ⅛ teaspoon | Freshly grated nutmeg |
| ⅛ teaspoon | Cinnamon |
| 2 tablespoons | Vanilla |
| 3 tablespoons | Raisins |
| 3 larges | Eggs |
| 6 larges | Egg yolks, beaten |
| ¼ cup | Granulated sugar |
| 6 larges | Egg whites |
| \N pinch | Salt |
| ½ cup | Confectioners sugar |
OPTIONAL
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 2½ 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 ½ 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 ½ 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 ¾ full w/the bread pudding mixture & bake for 30-35 mins until top is golden brown. Serve warm.