Bread pudding(commander's palace restaurant)

 
               BREAD PUDDING (COMMANDER'S PALACE RESTAURANT)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : None
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    9                    Slices 1" thick French bread
                         -(crusts removed)
    1 1/2   c            Whipping cream
      3/4   c            Granulated sugar
    5       tb           Melted & cooled unsalted
                         -butter
      1/8   ts           Freshly grated nutmeg
      1/8   ts           Cinnamon
    2       tb           Vanilla
    3       tb           Raisins
    3       lg           Eggs
                         -----OPTIONAL-----
    6       lg           Egg yolks, beaten
      1/4   c            Granulated sugar
    6       lg           Egg whites
            pn           Salt
      1/2   c            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 2 1/2 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
   1/2 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 1/2 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 3/4
   full w/the bread pudding mixture & bake for 30-35 mins
   until top is golden brown. Serve warm.
  
 
 
                    - - - - - - - - - - - - - - - - - -