Post by carnation037 on Jan 24, 2003 1:11:26 GMT -6
Coffee Bread Pudding
4 tbsp. butter
1/3 c. sugar, plus extra for dusting
6 egg yolks
1 c. blanched and grated almonds
1/2 c. double strength black coffee
2/3 c. fine bread crumbs
6 stiffly beaten egg whites
butter
Butter a 6 cup pudding mold and sprinkle on sides and bottom with sugar.
Cream butter with the 1/3 c. sugar until light and fluffy.
Gradually beat in egg yolks until well blended.
Mix in the almonds.
Soak bread crumbs in coffee, adding more if necessary until all coffee is
absorbed.
Turn into egg yolk mixture and mix thoroughly.
Fold in stiffly beaten egg whites gently but thoroughly with a rubber
spatula.
Turn filling into mold.
Cover and place in water bath that comes 2/3 up the sides of the mold.
Steam at 350 for 1 hour or until knife inserted comes out clean.
4 tbsp. butter
1/3 c. sugar, plus extra for dusting
6 egg yolks
1 c. blanched and grated almonds
1/2 c. double strength black coffee
2/3 c. fine bread crumbs
6 stiffly beaten egg whites
butter
Butter a 6 cup pudding mold and sprinkle on sides and bottom with sugar.
Cream butter with the 1/3 c. sugar until light and fluffy.
Gradually beat in egg yolks until well blended.
Mix in the almonds.
Soak bread crumbs in coffee, adding more if necessary until all coffee is
absorbed.
Turn into egg yolk mixture and mix thoroughly.
Fold in stiffly beaten egg whites gently but thoroughly with a rubber
spatula.
Turn filling into mold.
Cover and place in water bath that comes 2/3 up the sides of the mold.
Steam at 350 for 1 hour or until knife inserted comes out clean.