- 8 stale bread slices broken into pieces
- 1 cup [250 ml] light cream
- 1 cup [250 ml] milk
- 1 cup [250 ml] sugar
- 2 teaspoons [10 ml] rum
- 1 teaspoon [5 ml] vanilla
- 1 cup [250 ml] soft butter
Topping
- 3 egg whites
- Pinch of salt
- 6 tablespoons [90 ml] sugar
Custard
- 1 cup [250 ml] light cream
- 1 cup [250 ml] milk
- 3 egg yolks
- 1/2 cup [125 ml] sugar
- 3 tablespoons [45 ml] whiskey [bourbon or rye]
- 1 teaspoon [5 ml] vanilla
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- Soak bread in light cream and milk.
- Add sugar, rum, vanilla and solft butter.
- Mix with an electric mixer or by hand, until mixture is creamy.
- Pour into a butterred mold.
- Bake in a 350°F [180°C] oven for 1 hour, until golden brown.
- Cool for 5 minutes.
Topping
- Whip egg whites and salt until stiff peaks form.
- Add sugar, 1 tablespoon [15 ml] at a time.
- Spread over cooled pudding.
- Brown under broiler.
Custard
- In a saucepan, mix together light cream and milk; bring to boil.
- Beat together egg yolks and sugar.
- Pour a little hot milk into egg mixture; mix and pour egg mixture into remaining hot millk.
- Over low heat, cook until smooth and just thickened.
- Add whiskey and vanilla.
- Serve over pudding.
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