---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Bread Pudding Souffle
  Categories: Breads, Bakery
       Yield: 1 Recipe
  
 -------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
   2 1/2 c  Bread pudding; cool
     3/4 c  Sugar
         ds Nutmeg
            Butter
       6    Egg whites
 
 -------------------------------BREAD PUDDING-------------------------------
       1 c  Sugar
       8 tb Butter; softened
       5    Eggs; beaten
       1 pt Heavy cream
         ds Cinnamon
         ds Nutmeg
       1 tb Vanilla
     1/4 c  Raisins
      12 sl Fresh French bread; 1 thick
  
   SOUFFLE-In a mixer, beat egg whites slowly. Add sugar, beating constantly
   until meringue stands in a peak. Gently fold in egg whites and nutmeg into
   bread pudding mixture. Press butter into the bottom of souffle dish and
   dush with sugar. Fill dish with meringue and bread pudding mixture to a
   high peak. Bake at 350~ in a preheated oven. Remove when souffle is golden
   brown. Serve with Bourbon Sauce. BREAD PUDDING-Preheat oven to 350~. In a
   large bowl, cream together sugar and butter. Add eggs, cream, cinnamon,
   vanilla, raisins, mixing well. Pour into a 9 square pan, 1-3/4 deep. Set
   pan in a larger pan filled with water 1/2 from the top. Cover with
   aluminum foil. Bake for 45 tp 50 minutes. Uncover pudding for the last 10
   minutes to brown the top. When done, the custard should be soft, not firm.
   Source: Floyd Bealer, Doug’s Restaurant, Slidell
  
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