Bread Pudding Souffle

Title:
Bread Pudding Souffle

Yield:
1 Recipe

Categories:
Desserts,
Bread,
Bakery




Ingredients:




-------------------------WALDINE
VAN GEFFEN VGHC42A-------------------------


 2 1/2 c  Bread pudding; cool


   3/4 c  Sugar


       ds Nutmeg


          Butter


     6    Egg whites





-------------------------------BREAD
PUDDING-------------------------------


     1 c  Sugar


     8 tb Butter; softened


     5    Eggs; beaten


     1 pt Heavy cream


       ds Cinnamon


       ds Nutmeg


     1 tb Vanilla


   1/4 c  Raisins


    12 sl Fresh French bread; 1" thick





 SOUFFLE-In a mixer, beat egg whites slowly. Add sugar, beating constantly


 until meringue stands in a peak. Gently fold in egg whites and nutmeg into


 bread pudding mixture. Press butter into the bottom of souffle dish and


 dush with sugar. Fill dish with meringue and bread pudding mixture to a


 high peak. Bake at 350~ in a preheated oven. Remove when souffle is golden


 brown. Serve with Bourbon Sauce. BREAD PUDDING-Preheat oven to 350~. In a


 large bowl, cream together sugar and butter. Add eggs, cream, cinnamon,


 vanilla, raisins, mixing well. Pour into a 9" square pan, 1-3/4" deep. Set


 pan in a larger pan filled with water 1/2" from the top. Cover with


 aluminum foil. Bake for 45 tp 50 minutes. Uncover pudding for the last 10


 minutes to brown the top. When done, the custard should be soft, not firm.


 Source: Floyd Bealer, Doug's Restaurant, Slidell


 


 Posted to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland)


 on May 12, 1997