Preheat the oven to 300 degress. Beat 4 tablesppons of the butter and the sugar together until well creamed. Add the half and half, vanilla, cinnamon, and egg yolks , and mix until the custard is well combined. Add just enough bread so that the mixture remains very juicy. Stir in the raisins.
Grease 12 pockets in a muffin tin or a medium-sized bread pan with remaining butter. Spoon the pudding mixture into the greased pockets, filling each just barely to the top. Set the muffin tin in a baking pan and add enough warm water to come halfway up the sides of the tin. Bake for 45 minutes. Remove and cool.
In clean bowl beat the egg whites and cream of tartar at high sped until peaks begin to form. Slowly add the sugar, then the vanilla, until well blended.
After the bread pudding has cooled for 15 minutes, raise the oven temperature to 350 degrees. Carefully lift each pudding out of the tin and place on on each of 12 individual baking dishes. Using a rubber spatula, cover th epuddings with a thick layer of meringue. Little swirls and peaks are desirable. Bake until the meringue is browned, about 5 minutes. Serve immediately.
Originally Submitted
1/18/2009
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