2-1/2 c Bread pudding; cool
3/4 c Sugar
1 ds Nutmeg
Butter
6 Egg whites
-------------------------------BREAD PUDDING-------------------------------
1 c Sugar
8 tb Butter; softened
5 Eggs; beaten
1 pt Heavy cream
1 ds Cinnamon
1 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 dust with sugar. Fill dish with meringue and bread
pudding mixture to a high peak. Bake at 350 F in a preheated oven.
Remove when souffle is golden brown. Serve with Bourbon Sauce.
Bread Pudding:
Preheat oven to 350 F. 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 to 50 minutes. Uncover pudding for the last 10 minutes to
brown the top. When done, the custard should be soft, not firm.
Recipe by Floyd Bealer, Doug's Restaurant, Slidell
