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Ingredients
- 9 slc 1" thick French bread (crusts removed)
- 1 1/2 c. Whipping cream
- 3/4 c. Granulated sugar
- 5 Tbsp. Melted & cooled unsalted butter
- 1/8 tsp Freshly grated nutmeg
- 1/8 tsp Cinnamon
- 2 Tbsp. Vanilla
- 3 Tbsp. Raisins
- 3 lrg Large eggs
- 6 lrg Egg yolks, beaten
- 1/4 c. Granulated sugar
- 6 lrg Egg whites pn Salt
- 1/2 c. Confectioners sugar
Directions
- 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/warm 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 quart.
- souffle dish. Chill till ready to use. Put the egg yolks & granulated sugar in the top of a double boiler & cook, whisking constantly, till the mix is thick & lemon colored. In a lrg. bowl, combine the yolk mix w/2 1/2 c. of the cooled bread pudding. Beat the egg whites w/a healthy pinch of salt till frothy. Gradually add in the confectioners sugar, beating constantly till the mix stands in stiff peaks. Add in 1/2 c. of the beaten egg whites to the bread pudding-egg yolk mix & gently fold the remaining egg whites into the bread pudding mix. Fill the souffle dish 3/4 full w/the bread pudding mix & bake for 30-35 mins till top is golden. Serve hot.
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