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SOUFFLE-In a mixer, beat egg whites slowly. Add sugar, beating constantly until meringue stands in a peak. Gently fold in egg whites and nutmeg into bread pudding mixture. Press butter into the bottom of souffle dish and dush with sugar. Fill dish with meringue and bread pudding mixture to a high peak. Bake at 350~ in a preheated oven. Remove when souffle is golden brown. Serve with Bourbon Sauce. BREAD PUDDING-Preheat oven to 350~. In a large bowl, cream together sugar and butter. Add eggs, cream, cinnamon, vanilla, raisins, mixing well. Pour into a 9" square pan, 1-3/4" deep. Set pan in a larger pan filled with water 1/2" from the top. Cover with aluminum foil. Bake for 45 tp 50 minutes. Uncover pudding for the last 10 minutes to brown the top. When done, the custard should be soft, not firm. Source: Floyd Bealer, Dougs Restaurant, Slidell Posted to MM-Recipes Digest V4 #132 by firstname.lastname@example.org (Angela Gilliland) on May 12, 1997
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|Serving Size: 1 Recipe (4285g)|
|Recipe Makes: 1|
|Calories from Fat: 2922 (31%)|
|Amt Per Serving||% DV|
|Total Fat 324.6g||433 %|
|Saturated Fat 161g||805 %|
|Monounsaturated Fat 101.1g|
|Polyunsanturated Fat 26.9g|
|Cholesterol 5888.1mg||1812 %|
|Sodium 6742.4mg||232 %|
|Potassium 4910.2mg||129 %|
|Total Carbohydrate 1331.6g||392 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 1320.4g|
|Protein 334.8g||478 %|
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Calories per serving: 9415
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