Bread Pudding (Commander's Palace Restaurant) Recipe

• 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

1. Preheat oven to 350 degrees.
2. Arrange bread in a 9" square baking pan.
3. Beat together remaining pudding ingredients in mixing bowl & pour over bread.
4. Let sit for 5 mins, then turn bread over & let them soak for another 10 mins.
5. Cover pan with aluminum foil & place in a larger shallow pan.
6. Fill the outer pan w/warm water so it comes halfway up the side of the baking pan.
7. Bake for 35 mins., then remove foil & bake for another 10-15 mins.
8. Custard should still be somewhat soft w/a light brown top.
9. Optional Heat oven to 375 degrees.
10. Butter & lightly sugar a 2 1/2 quart.
11. souffle dish.
12. Chill till ready to use.
13. Put the egg yolks & granulated sugar in the top of a double boiler & cook, whisking constantly, till the mix is thick & lemon colored.
14. In a lrg.
15. bowl, combine the yolk mix w/2 1/2 c. of the cooled bread pudding.
16. Beat the egg whites w/a healthy pinch of salt till frothy.
17. Gradually add in the confectioners sugar, beating constantly till the mix stands in stiff peaks.
18. 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.
19. Fill the souffle dish 3/4 full w/the bread pudding mix & bake for 30-35 mins till top is golden.
20. Serve hot.

bread, whipping cream, sugar, butter, nutmeg, cinnamon, vanilla, raisins, eggs, egg yolks, sugar, egg whites, confectioners sugar

Taken from cookeatshare.com/recipes/bread-pudding-commander-s-palace-restaurant-91569 (may not work)