Bread Pudding Souffle With Whiskey Sauce
"I love bread pudding! this recipe comes from one of my favorite restaurants,The Commander's Palace in New Orleans! Cut the boubon in half if you consider the taste too strong. Enjoy!"
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
6
ingredients
-
Bread Pudding
- 3⁄4 cup sugar
- 1 teaspoon ground cinnamon
- 1 pinch of freshly grated nutmeg
- 3 eggs
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract (use a high-quality extract, not an imitation)
- 5 cups day-old French bread, cut into 1-inch cubes (see Note)
- 1⁄3 cup raisins
-
Whiskey sauce
- 1 1⁄2 cups heavy cream
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 1⁄3 cup sugar
- 1⁄3 cup Bourbon
-
Meringue
- 9 medium egg whites, at room temperature
- 1⁄4 teaspoon cream of tartar
- 3⁄4 cup sugar
directions
- Preheat the oven to 350°F.
- Grease an 8-inch square baking pan.
- To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl.
- Beat in the eggs until smooth, then work in the heavy cream.
- Add the vanilla, then the bread cubes.
- Allow the bread to soak up the custard.
- Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning.
- Bake for approximately 25 to 30 minutes or until the pudding has a golden color and is firm to the touch.
- If a toothpick inserted in the pudding comes out clean, it is done.
- It should be moist, not runny or dry.
- Let cool to room temperature.
- To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly.
- Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture.
- Add the sugar and bourbon, and stir.
- Let cool to room temperature.
- Preheat the oven to 350°F, and butter six 6-ounce ceramic ramekins.
- To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk.
- This dish needs a good, stiff meringue, and the egg whites will whip better if the chill is off them.
- In a large bowl or mixer, whip the egg whites and cream of tartar until foamy.
- Gradually add the sugar, and continue whipping until shiny and thick.
- Test with a clean spoon.
- If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready.
- Do not overwhip, or the whites will break down and the soufflé will not work.
- In a large bowl, break half the bread pudding into pieces using your hands or a spoon.
- Gently fold in a quarter of the meringue, being careful not to lose the air in the whites.
- Place a portion of this mixture in each of the ramekins.
- Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue.
- Top off the soufflés with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin.
- With a spoon, smooth and shape the tops into a dome over the ramekin rim.
- Bake immediately for approximately 20 minutes or until golden brown.
- Serve immediately.
- Using a spoon at the table, poke a hole in the top of each soufflé and spoon the room-temperature whiskey sauce into the soufflé.
- Note: New Orleans French bread is very light and tender.
- Outside New Orleans, use only a light bread.
- If the bread is too dense, the recipe won't work.
- Italian bread is suggested as the most comparable.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I have used this recipe again and again at Christmas dinners, with great results. It has become a tradition, and is worth the time you put into it! -
I can only rate half of this because I used the sauce on another recipe. I used it with Recipe #101212 because I have a pregnant friend who can't have the alcohol, this way with the sauce whoever wanted it could have it. The sauce was easy to make once I got the cream to boil, came together nice and have a nice whiskey flavor over the banana cake and ice cream. Thanks for a great recipe and an idea for an alternative.
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
