Bread pudding (commander's palace restaurant)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | 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 |
| pinch | Salt | |
| ½ | cup | Confectioners sugar |
Directions
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.