Bread Pudding(Commander's Palace Restaurant)

* Exported from MasterCook *

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.



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