Bread Pudding Souffle

* Exported from MasterCook *

BREAD PUDDING SOUFFLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Puddings
Masterchefs Norleans
Pal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PUDDING-----
7 oz Bread, French, stale cut
-- into 1-inch cubes
3 lg Egg yolks
3 lg Eggs
1 3/4 c Sugar
4 1/2 tb Vanilla
1 t Cinnamon
1 t Nutmeg
1/2 c Butter, softened
4 c Milk, whole
1/2 c Raisins
-----SOUFFLE-----
6 lg Eggs, separated
1/2 c Sugar, granulated
2 1/2 c Bread Pudding
1/2 c Sugar, confectioner's
-----WHISKEY SAUCE-----
1 c Cream, heavy
1/2 c Sugar
1/4 c Bourbon

Bread Pudding:
ÿÿÿÿÿ

Preheat oven to 350 F.

Toast bread cubes in the oven for 12 to 15
minutes or until golden brown.

Place the toasted cubes of bread in an ungreased
13x9x2 inch pan.

In a large mixing bowl, beat the eggs and egg
yolks on medium speed until frothy.

Add sugar, vanilla, cinnamon, and nutmeg. Blend
well.

Add softened butter and blend, then mix in the
milk.

Sprinkle the raisins over the bread cubes and
pour the milk mixture over all. Allow the bread to
become thoroughly soaked.

Bake the soaked bread in the 350 F oven for 40
minutes.

Pudding should rise 2 to 3 times original height,
but once removed from the oven its size will
decreased, ending up slightly higher than the uncooked
pudding.

Cool slightly. Serve.

Souffle:
ÿÿÿ

Put the egg yolks and granulated sugar in the top
of a double boiler over very low heat. Whisk the
mixture until frothy and shiny.

In a large mixing bowl, whip the egg-and-sugar
mixture into the bread pudding until smooth.

Beat egg whites until frothy, add confectioner's
sugar and beat until the egg whites form stiff peaks.

Gently fold the egg whites into the bread pudding
mixture.

Preheat your oven to 375 F.

Butter and lightly sugar a 1 1/2 quart souffle
dish. Fill the dish only 3/4 full of souffle mixture
to allow for rising. Wipe clean the lip of the dish
and bake in the preheated oven for 35 to 40 minutes.

Serve immediately, topped with whiskey sauce.

Whiskey Sauce:
ÿÿÿÿÿ

Beat the cream until it's slightly thickened.

Add sugar and beat until thick.

Whisk in the bourbon and serve with the souffle.

Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerhard Brill, Commander's Palace
Restaurant, New Orleans



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