Temper the egg yolks by stirring a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.
After adding the sugar, beat egg white mixture on high speed just until stiff peaks form; do not overbeat.
Stir about a fourth of the egg whites into the egg yolk mixture to lighten.
Fold in remaining egg whites.
Transfer to prepared baking dish.
Cut a 1-in. slice off the top of the cake; carefully set aside. Using a very sharp knife, carve…
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Insert a knife near the center of the bread pudding. It's done when the knife comes out…
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