Bread pudding (commander's palace restaurant)
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Bread pudding (commander's palace restaurant)
  Bread    Pudding  
Last updated 6/12/2012 1:10:18 AM. Recipe ID 37472. Report a problem with this recipe.
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      Title: Bread pudding (commander's palace restaurant)
 Categories: None
      Yield: 1 Servings
      9    Slices 1" thick French bread
           -(crusts removed)
  1 1/2 c  Whipping cream
    3/4 c  Granulated sugar
      5 tb Melted & cooled unsalted
    1/8 ts Freshly grated nutmeg
    1/8 ts Cinnamon
      2 tb Vanilla
      3 tb Raisins
      3 lg Eggs

      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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Recipe ID 37472 (Apr 03, 2005)

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