Black Bread Pudding (Legumina Chlebowa) 6 eggs, separated 6 Tbs (90 ml) sugar 1 cup (250 ml) bread crumbs made from pumpernickel bread plus additional for preparing the pan 1 Tbs (15 ml) melted butter 1/2 tsp (2 ml) ground cinnamon 1/4 tsp (1 ml) ground cloves A grating of fresh nutmeg Whipped sour cream (see below) Beat the egg yolks and sugar together until fluffy and light in color. Stir in the bread crumbs, melted butter, and spices. Beat the egg whites until stiff peaks form and fold into the batter. Grease a baking dish with butter and coat with additional bread crumbs. Pour the batter into the baking pan and bake in a preheated 350F (180C) for 30 minutes. Serve with whipped sour cream if desired. Serves 4 to 6. Whipped Sour Cream 1 cup (250 ml) sour cream 2 Tbs (30 ml) sugar 1/2 tsp (2 ml) vanilla extract Combine ingredients in a bowl and whip with an electric beater until light and fluffy, being careful to not over beat and making butter. Makes about 1 cup (250 ml). Bon appetit from the Chef at Worldwide Recipes.
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