Print
Email
Add a photoServings: 8
Ingredients
- 2 c. Granulated sugar
- 9 slc White sandwich bread, cut into 1" cubes
- 1Â 1/4 c. Lowfat milk
- 5 Tbsp. Butter, melted
- 2 Tbsp. Vanilla extract
- 4 lrg Egg whites
- 1/4 tsp Cream of tartar
- 2 c. Granulated sugar
- 1/2 stk cinnamon
- 1/2 c. Tequila
- 2 c. Whipping cream
- 1/2 stk cinnamon
- 1/2 c. Granulated sugar
- 2 lrg Large eggs
- 1 Tbsp. Cornstarch
- 1 Tbsp. Vanilla extract
Directions
- In a saute/fry pan over medium heat, mix 1 c. sugar and 1/4 c. water. Bring to a boil and cook till sugar caramelizes, 8 to 10 min. Immediately pour caramelized sugar into a 9 inch loaf pan, tilting pan to coat the sides as well as the bottom. Set aside.
- In a large bowl., combine the bread cubes and lowfat milk, making sure the bread is proportionately soaked. In a small bowl, combine the melted butter and vanilla.
- Pour over bread mix and stir to combine thoroughly. Set aside.
- Heat an oven to 275 F. Place egg whites and cream of tartar in the bowl of an electric mixer. Whip at medium-high speed till soft peaks form. Pour in remaining c. of sugar and continue to whip till stiff and glossy, about 5 min. Stir this meringue into the bread mix till thoroughly combined. Transfer bread mix to the loaf pan, packing it proportionately and leaving no air pockets.
- Position a 13 by 9 by 2 inch roasting pan on the middle rack of the oven.
- Place the bread mold in the pan, then pour warm water into the larger pan till it reaches halfway up the sides of the mold. Bake for about 1 hour or possibly till the pudding is set and a toothpick inserted in the center comes out clean. Set aside to cold.
- Meanwhile, make the sauce and the cream topping. In a medium saucepan over medium-high heat, bring 2 c. sugar, 1/2 cinnamon stick and 2/3 c. water to a boil. Cook till mix thickens into a syrup, 10 to 15 min.
- Remove from heat, add in the tequila and stir till well mixed. Set sauce aside to cold.
- In a medium saucepan over medium heat, combine the whipping cream, 1/2 cinnamon stick and 1/2 c. sugar. Bring to a boil, stirring till sugar has dissolved. In a small bowl, whisk together the Large eggs and cornstarch.
- Gradually stir in 1/4 c. of the warm cream. Return egg mix to the saucepan and stir over medium heat, while bringing mix back to boil. It will thicken. Off the heat, stir in vanilla and strain into a bowl. Cover with waxed paper and place in the refrigerator to cold.
- Select presentation containers, preferably 8 oversized martini glasses. Cut 8 slices of bread pudding and spoon a slice into each glass. Spread 2 Tbsp. tequila sauce over each portion and cover with cream topping.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 8 servings | |
| Calories 769 | |
| Calories from Fat 183 | 24% |
| Total Fat 20.85g | 26% |
| Saturated Fat 12.29g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 316mg | 13% |
| Potassium 178mg | 5% |
| Total Carbs 131.26g | 35% |
| Dietary Fiber 0.7g | 2% |
| Sugars 116.46g | 78% |
| Protein 7.48g | 12% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
