Bread Pudding Souffle With Whiskey Sauce Recipe

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Bread Pudding Souffle With Whiskey Sauce
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Ingredients
16
Count
Nutrition
827
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350°F.
  2. Grease an 8-inch square baking pan.
  3. To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl.
  4. Beat in the eggs until smooth, then work in the heavy cream.
  5. Add the vanilla, then the bread cubes.
  6. Allow the bread to soak up the custard.
  7. Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning.
  8. Bake for approximately 25 to 30 minutes or until the pudding has a golden color and is firm to the touch.
  9. If a toothpick inserted in the pudding comes out clean, it is done.
  10. It should be moist, not runny or dry.
  11. Let cool to room temperature.
  12. 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.
  13. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture.
  14. Add the sugar and bourbon, and stir.
  15. Let cool to room temperature.
  16. Preheat the oven to 350°F, and butter six 6-ounce ceramic ramekins.
  17. 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.
  18. This dish needs a good, stiff meringue, and the egg whites will whip better if the chill is off them.
  19. In a large bowl or mixer, whip the egg whites and cream of tartar until foamy.
  20. Gradually add the sugar, and continue whipping until shiny and thick.
  21. Test with a clean spoon.
  22. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready.
  23. Do not overwhip, or the whites will break down and the soufflé will not work.
  24. In a large bowl, break half the bread pudding into pieces using your hands or a spoon.
  25. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites.
  26. Place a portion of this mixture in each of the ramekins.
  27. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue.
  28. Top off the soufflés with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin.
  29. With a spoon, smooth and shape the tops into a dome over the ramekin rim.
  30. Bake immediately for approximately 20 minutes or until golden brown.
  31. Serve immediately.
  32. Using a spoon at the table, poke a hole in the top of each soufflé and spoon the room-temperature whiskey sauce into the soufflé.
  33. Note: New Orleans French bread is very light and tender.
  34. Outside New Orleans, use only a light bread.
  35. If the bread is too dense, the recipe won't work.
  36. Italian bread is suggested as the most comparable.
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Nutrition Facts

Per ServingPer 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%

* 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

  • 18.1
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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