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| BREAD PUDDING SOUFFLÉ WITH WHISKEY SAUCE |
| 6 Servings |
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| INGREDIENTS FOR BREAD PUDDING |
3/4 c Sugar
1 t Ground Cinnamon
Pinch of Nutmeg
3 Medium Eggs
1 cup Heavy Cream
1 t Vanilla Extract
5 c New Orleans French Bread, 1” cubed (see note)
1/3 c Raisins
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| INGREDIENTS FOR MERINGUE |
9 Medium Egg Whites
3/4 c Sugar
1/4 t Cream of Tartar
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| INGREDIENTS FOR WHISKEY SAUCE |
1 c Heavy Cream
1/2 T Cornstarch
1 T Water
3 T Sugar
1/4 c Bourbon
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| METHOD |
| To make the bread pudding, first preheat oven to 350° F.
Grease 8” square baking pan.
Combine 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 bread to soak up custard.
Place the raisins in a greased pan.
Top with the egg mixture, which prevents the raisins from
burning.
Bake for approximately 25-30 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.
The mixture of pudding should be nice and moist, not runny
or dry.
Cool to room temperature.
To make the whiskey sauce, place the cream in a small
saucepan over medium heat, and bring to a boil.
Whisk corn starch and water together, and add to cream while
whisking.
Bring to a boil. Whisk and let simmer for a few seconds, taking
care not to burn the mixture on the bottom.
Remove from heat.
Stir in the sugar and the bourbon.
Taste to make sure the sauce has a thick consistency, a
sufficiently sweet taste, and a good bourbon flavor.
Cool to room temperature. |
| TO MAKE THE MERINGUE: |
Preheat oven to 350° F.
Butter six 6-ounce ramekins.
First, be certain that the bowl and whisk are clean.
The egg whites should be completely free of yolk, and they
will whip better if the chill is off them.
This dish needs a good, stiff meringue. In a large bowl or
mixer, whip egg whites and cream of tartar until foamy.
Add the sugar gradually, 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 one-quarter of the meringue, being careful not
to lose the air in the whites.
Add a portion of this base to 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 11/2
inches.
Smooth and shape tops with spoon into a dome over the
ramekin rim.
Bake immediately for approximately 20 minutes or until
golden brown.
Serve immediately.
Using a spoon, poke a hole in the top of each soufflé, at the
table, and pour the room temperature whiskey sauce inside
the soufflé.
Note: New Orleans French bread is very light and tender. If substitute
bread is used that is too dense, it will soak up all the custard
and the recipe won’t work. |
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