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- J Craft II
- 6 eggs, separated
- 1/4 tsp (1 ml) grated nutmeg
- 6 cups (1425 ml) milk
- 1/2 pound (about 8 thick slices)
- 2 tsp (10 ml) vanilla extract
- bread, cut into 1-inch cubes (about 8 cups (1900 ml) loosely packed)
- 3/4 cup (175 ml) plus 6 tbsp (90 ml) sugar
- 1/2 stick (4 tbsp) butter, cut into small pieces
- 1/2 tsp (2 ml) ground cinnamon
- Combine the egg yolks,milk,vanilla,3/4 cup of the sugar,cinnamon,and nutmeg and whisk until the sugar dissolves.
- Place the bread pieces in a large 10-cup rectangular or oval casserole dish.
- Pour the yolk and milk mixture over the bread and let it set for about 30 minutes, mashing the bread occasionally with a fork.
- Preheat the oven to 300 degrees (150 C.).
- Dot the top of the bread and milk mixture with the butter.
- Place the casserole in a larger baking dish or roasting pan and fill the dish with enough water to come halfway the sides of the casserole.
- Bake for about 1 1/2 hours, or until the pudding sets and a knife inserted into the pudding comes out clean.
- Remove the pudding from the oven and remove from the water bath.
- Beat the egg whites with the remaning 6 tbsp (90 ml) sugar until they form stiff peaks for a meringue.
- Increase the oven temperature to 425 degrees (225 C.).
- Spread the merringue evenly over the top of the pudding, going all the way to the edges of the casserole.
- Return the casserole to the oven.
- Bake for about 15 minutes, or untill the meringue is lightly browned.
- Remove from the oven and cool on the counter for about 15 minutes.
- I got this from Emeril Lagasse's cookbook "Louisiana Real & Rustic.
It is very good like everything else in the cookbook.
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