2 cups dry firm tofu
2 cups white sugar
3 eggs
1/2 cup water
4 cups cooked, sliced French bread
2 teaspoons red wine vinegar
1 teaspoon grated lemon zest
1/2 teaspoon tarragon vinegar
1/2 cup sour cream
1/2 cup milk
1/2 cup chicken broth
1 cup milk
1/2 plate French onion coating
1 tablespoon nutmeg, crushed
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13 inch baking dish with French bread slices. Prepare tofu by pouring water into a very large pot and stirring occasionally for 1 minute. Drain, reserving 2 cups liquid in water, and place the drained liquid back into the pot. Simmer for 10 minutes, or until soft, smooth and thick. Sauce mixture will thicken.
Preheat oven to 325 degrees F (165 degrees C).
Beat egg white, sugar and oil in a saucepan until very pale. Heat, without stirring, to a temperature of lemon-green. Stir in 2 cups of cream, salt and vinegar; cook for 1 minute. Slowly pour cream mixture over egg white mixture, bringing it all to a thick creamy consistency. Add 1 teaspoon grated lemon zest, lemon tarragon vinegar and salt and pepper, and simmer for 2 minutes.
Remove lid from