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Bread Pudding Souffle with Whiskey Sauce Recipe

Bread Pudding Souffle with Whiskey Sauce Recipe

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Bread Pudding Souffle with Whiskey Sauce

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Ingredients:

Serving

3/4 cup sugar
1 tsp ground cinnamon
pinch freshly grated nutmeg
3 medium eggs
1 cup heavy cream
1 tsp 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
1 1/2 cups heavy cream
2 tsp cornstarch
2 tbsp cold water
1/3 cup sugar
1/3 cup bourbon
9 medium egg whites, at room temperature
1/4 tsp cream of tartar
3/4 cup sugar

Directions:

Preheat the oven to 350 degrees 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 brown 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 degrees F, and butter 6 (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 eggs 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 souffle 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 a bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles 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 souffle and spoon the room-temperature whiskey sauce into the souffle.
Note: New Orleans French bread is very light and tender. Outside of New Orleans, use only a light bread. If the bread is too dense, the recipe won't work. We suggest Italian bread as the most comparable.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	826.89 Kcal (3462 kJ)
Calories from fat	187.29 Kcal
		% Daily Value*
Total Fat	20.81g	32%
Cholesterol	150.34mg	50%
Sodium	1018.48mg	42%
Potassium	247.07mg	5%
Total Carbs	129.34g	43%
Sugars	36.42g	146%
Dietary Fiber	0.88g	4%
Protein	27.67g	55%
Vitamin C	1mg	2%
Iron	0.8mg	4%
Calcium	56.1mg	6%

Amount Per 100 g
Calories	215 Kcal (900 kJ)
Calories from fat	48.7 Kcal
		% Daily Value*
Total Fat	5.41g	32%
Cholesterol	39.09mg	50%
Sodium	264.82mg	42%
Potassium	64.24mg	5%
Total Carbs	33.63g	43%
Sugars	9.47g	146%
Dietary Fiber	0.23g	4%
Protein	7.19g	55%
Vitamin C	0.3mg	2%
Iron	0.2mg	4%
Calcium	14.6mg	6%

* 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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