Jolly Madame Pudding
|Sugar||1⁄4 Cup (4 tbs)|
|Bread crumbs||2 Cup (32 tbs) (From 3 Slices Bread)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Tablespoon|
|Finely chopped almonds||2 Tablespoon|
|Caramel sauce||1 Cup (16 tbs)|
Beat yolks, sugar, and salt together in a small bowl until light and lemon-colored.
Add bread crumbs.
Beat egg whites until stiff.
Fold yolk crumb sugar mixture, beaten whites, and whipped cream together.
Butter a 4 cup mold; sprinkle with brown sugar and almonds.
Fill with prepared batter and cover tightly with aluminum foil.
Place mold on a trivet in the slow cooker.
Add boiling water to come halfway up sides of mold.
Cover and cook on high 1 hour.
Remove mold, cool, and invert to re move pudding.
Serve with Caramel Sauce.
To make the sauce, melt and brown sugar over low heat in a skillet.
Add water, bring to a rapid boil, remove from heat, and pour at once over pudding.