Bertolli

New Orleans Desserts Recipe List

Commander's Palace

1403 Washington Avenue, New Orleans, LA 70130
504-899-8221

BREAD PUDDING SOUFFLÉ WITH WHISKEY SAUCE

6 Servings

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

INGREDIENTS FOR MERINGUE

9 Medium Egg Whites
3/4 c Sugar
1/4 t Cream of Tartar

INGREDIENTS FOR WHISKEY SAUCE

1 c Heavy Cream
1/2 T Cornstarch
1 T Water
3 T Sugar
1/4 c Bourbon

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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