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Receta Bread Pudding (Commander's Palace Restaurant)
by Global Cookbook

Bread Pudding (Commander's Palace Restaurant)
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Ingredientes

  • 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

Direcciones

  1. Preheat oven to 350 degrees. Arrange bread in a 9" square baking pan. Beat together remaining pudding ingredients in mixing bowl & pour over bread.
  2. Let sit for 5 mins, then turn bread over & let them soak for another 10 mins.
  3. 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.
  4. Bake for 35 mins., then remove foil & bake for another 10-15 mins. Custard should still be somewhat soft w/a light brown top.
  5. Optional Heat oven to 375 degrees. Butter & lightly sugar a 2 1/2 quart.
  6. 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.