Black Bread Pudding
|Eggs||6 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Stale bread crumbs||1 Cup (16 tbs) (Made From Rye, Pumpernickel Or Whole Wheat Bread)|
|Melted butter||2 Tablespoon|
|Fine stale bread crumbs||2 Tablespoon (Dry Ones)|
Beat egg yolks at high speed in a small bowl until thick.
Gradually beat in sugar.
Continue beating at high speed until mixture is very thick and piles softly.
Using clean beaters and a large bowl, beat egg whites with salt until stiff, not dry, peaks form.
Fold bread crumbs, cinnamon, and cloves into beaten yolks.
Then fold in 1 tablespoon melted butter.
Fold in egg whites.
Brush a 2-quart deep casserole with remaining 1 tablespoon melted butter.
Coat dish with bread crumbs.
Gently turn souffl6 mixture into prepared dish.
Bake at 350 degrees for 25-30 minutes, or until set in center.