Bread Pudding Souffl With Bourbon Sauce |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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There's no justification for this dessert - it's simply pure decadence, but so flavorful and enticing that it's worth taking the trouble every now and then. You get a two-fer here: bread pudding AND soufflée (plus bourbon). Ingredients:
11/2 tbsp raisins |
1/2 cup sugar, plus more for sprinkling |
1/4 tsp cinnamon |
pinch of freshly grated nutmeg |
1 large egg, lightly beaten |
1/2 cup heavy cream |
1/2 tsp pure vanilla extract |
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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