Bread Pudding Souffl With Bourbon Sauce Recipe

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Bread Pudding Souffl With Bourbon Sauce
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Ingredients
15
Count
Nutrition
297
Calories
Total time
60
Minutes
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Ingredients:

  • 11/2 tbsp raisins
  • 1/4 tsp cinnamon
  • 1/2 cup heavy cream
  • 2 cups day-old crustless french, italian, brioche, or challah-bread cubes (1/2 inch)
  • 3 large egg whites
  • pinch of cream of tartar
  • for the bourbon sauce
  • 1/2 cup heavy cream
  • 3/4 tsp cornstarch dissolved in 1 tbsp water
  • 11/2 tbsp sugar
  • 11/2 tbsp bourbon

Directions:

  1. For the Soufflé:
  2. Preheat the oven to 350° F.
  3. Butter an 8-by-4-inch inch loaf pan.
  4. Sprinkle the raisins on the bottom.
  5. In a bowl, combine 1/4 cup of sugar, cinnamon, nutmeg.
  6. Whisk in the egg, cream and vanilla.
  7. Add the bread and let stand for 5 minutes, stirring occasionally, until the liquid is absorbed.
  8. Spoon the bread into the prepared loaf pan and smooth the top.
  9. Bake for 25 minutes, or until golden and set.
  10. Let cool slightly, then turn the bread pudding out onto a cutting board and coarsely chop it.
  11. Butter a 3-cup ramekin or soufflé dish and sprinkle it with sugar, tapping out any excess.
  12. Using a standalone or hand-held electric mixer, beat the egg whites with the cream of tartar until frothy. Increase the speed to high and beat until soft peaks form.
  13. Gradually add the remaining 1/4 cup of sugar and beat until stiff and glossy.
  14. Put half of the bread pudding in a medium bowl.
  15. Fold in one-fourth of the beaten egg whites until just combined.
  16. Spoon the mixture into the ramekin.
  17. Add the remaining bread pudding to the bowl and fold in the remaining egg whites.
  18. Spoon the mixture into the ramekin, mounding it about 1-inch above the rim.
  19. Bake the soufflé for 25 minutes, or until golden and puffed.
  20. Meanwhile, Make the Bourbon Sauce:
  21. In a small saucepan, bring the cream to a boil.
  22. Whisk in the dissolved cornstarch and cook until slightly thickened, about 1 minute.
  23. Off the heat, add the sugar and bourbon.
  24. Return to the heat and simmer over moderately low heat for 1 minute.
  25. As soon as the soufflé is done, poke a hole in the center and pour in half of the bourbon sauce.
  26. Serve the soufflé at once, passing the extra sauce on the side.
  27. You can make the bread pudding base and bourbon sauce a day ahead of time and refrigerated them overnight. Bring both to room temperature before proceeding with the recipe.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 297.07 Kcal (1244 kJ)
Calories from fat 112.64 Kcal
% Daily Value*
Total Fat 12.52g 19%
Cholesterol 87.6mg 29%
Sodium 77.64mg 3%
Potassium 209.33mg 4%
Total Carbs 38.57g 13%
Sugars 25.77g 103%
Dietary Fiber 1.09g 4%
Protein 5.38g 11%
Vitamin C 1mg 2%
Iron 0.7mg 4%
Calcium 34.2mg 3%
Amount Per 100 g
Calories 230.83 Kcal (966 kJ)
Calories from fat 87.53 Kcal
% Daily Value*
Total Fat 9.73g 19%
Cholesterol 68.07mg 29%
Sodium 60.33mg 3%
Potassium 162.66mg 4%
Total Carbs 29.97g 13%
Sugars 20.03g 103%
Dietary Fiber 0.85g 4%
Protein 4.18g 11%
Vitamin C 0.8mg 2%
Iron 0.5mg 4%
Calcium 26.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.8
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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