Creole Bread Pudding

Creole Bread Pudding

Ingredients
1/2 loaf French bread, day old is best
1 qt half & half
1/2 cup plus 8 tsp sugar
4 whole eggs plus 4 egg whites
4 tsp vanilla
1 cup chopped pecans
1 cup raisins
1 cup chopped apple
1 tsp cinnamon
pinch of cream of tartar

Instructions
Break up the bread and soak in the half & half; add 1/2 cup sugar, 4 whole eggs, 2 tsp of the vanilla, pecans, raisins, apples and cinnamon and mix well. Bake in a well buttered 9 x 12 baking dish for 30 minutes in a 350 degree oven. Beat egg whites with cream of tartar until stiff but not dry, gradually adding the 8 tsp of sugar and stirring in the remaining 2 tsp of vanilla. Spread meringue over the pudding and bake 10 minutes or until golden brown