Yield: 8 Servings
|2 cups||Granulated sugar|
|9 slices||White sandwich bread; cut into 1" cubes|
|5 tablespoons||Butter; melted|
|2 tablespoons||Vanilla extract|
|4 larges||Egg whites|
|¼ teaspoon||Cream of tartar|
|2 cups||Granulated sugar|
|2 cups||Whipping cream|
|½ cup||Granulated sugar|
|1 tablespoon||Vanilla extract|
FOR THE PUDDING
FOR THE SAUCE
In a saute pan over medium heat, mix 1 cup sugar and ¼ 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 275øF. 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, ½ cinnamon stick and ⅔ 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, ½ cinnamon stick and ½ cup sugar. Bring to a boil, stirring until sugar has dissolved. In a small bowl, whisk together the eggs and cornstarch.
Gradually stir in ¼ 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 Typed and Busted by Carriej999@... 4/98 Recipe by: Chef Michael Cordua, Churrascos, Chicago, IL Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 19, 1998