Marcelles's Bread Pudding

Name: Marcelles's Bread Pudding
Ingredients: 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

9 ingredients

14 steps

Ingredients

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

Directions

1

Combine the egg yolks,milk,vanilla,3/4 cup of the sugar,cinnamon,and nutmeg and whisk until the sugar dissolves.
2

Place the bread pieces in a large 10-cup rectangular or oval casserole dish.
3

Pour the yolk and milk mixture over the bread and let it set for about 30 minutes, mashing the bread occasionally with a fork.
4

Preheat the oven to 300 degrees (150 C.).
5

Dot the top of the bread and milk mixture with the butter.
6

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.
7

Bake for about 1 1/2 hours, or until the pudding sets and a knife inserted into the pudding comes out clean.
8

Remove the pudding from the oven and remove from the water bath.
9

Beat the egg whites with the remaning 6 tbsp (90 ml) sugar until they form stiff peaks for a meringue.
10

Increase the oven temperature to 425 degrees (225 C.).
11

Spread the merringue evenly over the top of the pudding, going all the way to the edges of the casserole.
12

Return the casserole to the oven.
13

Bake for about 15 minutes, or untill the meringue is lightly browned.
14

Remove from the oven and cool on the counter for about 15 minutes.