Yield: 1 Servings
|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|
|6 larges||Egg yolks, beaten|
|¼ cup||Granulated sugar|
|6 larges||Egg whites|
|½ cup||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 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.