Bread Pudding Alaska
Yield: 12 servings
- 5 tablespoons butter, softened
- 3/4 cup granulated sugar
- 4 cups Half-and-Half cream (warmed)
- 4 tablespoons vanilla extract
- 2 tablespoons cinnamon
- 5 eggs, separated (whites reserved)
- 1 loaf French bread, torn into chunks
- 1/2 cup white raisins
- 5 egg whites (reserved from first step)
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
- 1 tablespoons vanilla extract
- Heat oven to 300 degrees F.
- Beat 4 tablespoons of the butter and sugar together until well creamed.
- Add the Half-and-Half, vanilla extract, cinnamon, and egg yolks (reserve the whites for the meringue) and mix until custard is well combined.
- Add enough bread so that the mixture remains very juicy; don’t add so much as to make it dry. Stir in the raisins.
- Grease 12 pockets in muffin tins with the remaining butter.
- Spoon the pudding mixture into the greased pockets, filling just barely to the top of each.
- Set the muffin tins in a baking pan and add enough warm water to come half way up the sides
of the tins.
- Bake for 45 minutes.
- Remove from oven and let cool.
- In a completely clean, grease-free bowl, beat egg whites with cream of tartar at high speed until peaks begin to form.
- Gradually add the sugar, followed by vanilla extract, until completely blended.
- After bread pudding has cooled for 15 minutes, raise oven temperature to 350 degrees F.
- Carefully lift each bread pudding out of the tin and place one on each of 12 individual baking dishes.
- Using a rubber spatula, cover the puddings with as thick a layer of meringue as you can. Little swirls and peaks are desirable.
- Bake until the meringue is browned, about 5 minutes.
- Serve immediately.