1/4 c White sugar plus 2
-tablespoons,; divided,
-plus extra t
1/4 c Brown sugar
1/16 ts Cinnamon
1/4 ts Ground nutmeg
8 Eggs,; separated
2 c Heavy cream
1 lb Day-old bread,; cut into
-cubes
1/2 c Raisins
Butter, for coating
Confectioners’ sugar,; for
-dusting
Whiskey Sauce; (recipe
-follows)
Combine 1/4 cup white sugar, brown sugar and spices. In a bowl whisk yolks
and sugar mixture until thoroughly mixed. Stir in heavy cream then add
bread and raisins, mixing very well. Set aside 30 minutes, stirring often,
for bread to absorb liquid. Preheat oven to 350 degrees. Spoon mixture into
a buttered 1 1/2-quart baking dish and bake until firm and golden, 20 to 25
minutes. Allow to cool completely.
Thoroughly butter 8 1-cup ramekins and sprinkle sides and bottom with
sugar. Set aside. When pudding is cool, break it up into a large bowl. In
another bowl beat egg whites to soft peaks, add remaining 2 tablespoons
sugar and beat just until stiff. Add half of whites to pudding mixture,
stirring to incorporate completely. Gently fold in remaining whites,
keeping batter as light as you can. Spoon batter into prepared ramekins.
Bake 15 minutes, or until puffed and golden. Dust with confectioners’ sugar
and serve immediately with warm Whiskey Sauce.
Yield: 8 serving
Yields
1 Servings