Bread Pudding Supreme
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INGREDIENTS 1 (1-pound) loaf unsliced French Bread cut into 1-inch cubes
3 cups milk
1 cup sugar
1 teaspoon vanilla
4 egg whites
1-1/2 cups raisins
1/2 cup butter, softened
4 egg yolks
3 large apples, peeled, cored, and sliced thin
1/2 cup sugar
Whiskey SauceGrease an 8 x 8 x 2-inch baking dish; set aside.
In large bowl combine bread cubes and milk; let stand about 8 minutes.
In another large bowl beat butter with 1 cup sugar with an electric mixer until fluffy. Beat in egg yolks and vanilla. Stir in bread mixture.
Assemble in the prepared baking dish, layer 1/3 bread mixture, half the apple, sprinkle with raisins, bread mixture, apple, raisins, then top with remaining bread mixture.
Place baking dish in a large baking pan; set pan on oven rack. Pour very hot tap water into the larger baking pan to a depth of 1-inch. Bake at 350 degrees for 45 minutes or until center is set.
FOR MERINGUE - Beat whites until soft peaks form. Remove pudding from pan of water. Spread meringue over hot pudding, sealing to the edges. Return baking dish to oven; bake about 15 minutes or until golden. Serve warm with sauce.
Makes 8 servings
WHISKEY SAUCE - In a saucepan combine 1 beaten egg, 1 cup sugar, and 1/4 cup butter. Cook and stir until thickened and mixture begins to boil. Remove from heat. Carefully stir in 2 tablespoons bourbon. Slowly stir in 3/4 cup whipping cream. Slightly cool before serving.
Makes 1-2/3 cups