Bread Pudding Souffle With Whiskey Sauce 🍮
Overview:
Cook Time: 30 minutes
Prep Time: 30 minutes
Total Time: 1 hour
Servings: 6
Description:
Indulge in the rich flavors of New Orleans with this exquisite Bread Pudding Souffle, inspired by the culinary delights of The Commander’s Palace. Bursting with warmth and comfort, this dessert combines the creamy texture of bread pudding with a light and airy souffle, topped with a decadent whiskey sauce. Feel free to adjust the bourbon to your taste preference, ensuring each bite is a symphony of flavors.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3/4 cup | Sugar |
| 1 tsp | Ground cinnamon |
| 1/4 tsp | Nutmeg |
| 3 | Eggs |
| 1 cup | Heavy cream |
| 1 tsp | Pure vanilla extract |
| 5 slices | Bread cubes |
| 1/3 cup | Raisins |
| 1 cup | Heavy cream |
| 1 1/2 tsp | Cornstarch |
| 2 tbsp | Cold water |
| 2 tbsp | Sugar |
| 1/3 cup | Bourbon |
| 1/4 tsp | Cream of tartar |
| 3/4 cup | Sugar |
Instructions:
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Preheat the oven: Begin by preheating your oven to 350°F.
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Prepare the baking pan: Grease an 8-inch square baking pan to prevent sticking.
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Make the bread pudding mixture: In a large bowl, combine sugar, ground cinnamon, and nutmeg.
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Add eggs and cream: Beat in the eggs until smooth, then slowly incorporate the heavy cream.
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Incorporate vanilla and bread: Stir in the vanilla extract, followed by the bread cubes. Allow the bread to soak up the custard mixture.
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Add raisins: Scatter the raisins evenly in the greased baking pan.
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Layer the pudding: Pour the bread pudding mixture over the raisins, ensuring an even distribution to prevent burning.
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Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the pudding is golden and firm to the touch.
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Check for doneness: Insert a toothpick into the center of the pudding; if it comes out clean, the pudding is ready. It should be moist but not runny or dry.
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Cool: Allow the pudding to cool to room temperature before proceeding to the next step.
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Prepare the whiskey sauce: In a saucepan, bring the heavy cream to a boil. In a separate bowl, combine cornstarch and cold water, then add the mixture to the boiling cream, stirring constantly.
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Thicken the sauce: Return the mixture to a boil, then reduce the heat and cook for about 30 seconds until thickened. Be careful not to burn the mixture.
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Sweeten and flavor: Add sugar and bourbon to the sauce, stirring until well combined. Allow the sauce to cool to room temperature.
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Preheat oven and prepare ramekins: Preheat the oven to 350°F and butter six 6-ounce ceramic ramekins.
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Make the meringue: In a clean bowl, whip the egg whites and cream of tartar until foamy. Gradually add sugar, continuing to whip until the mixture is shiny and thick.
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Test for stiffness: Test the meringue by lifting a spoonful; it should form stiff peaks like shaving cream.
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Assemble the soufflés: Break half of the bread pudding into pieces and gently fold in a quarter of the meringue. Place a portion of this mixture into each ramekin.
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Layer and top: Break the remaining bread pudding into pieces and fold in the remaining meringue. Fill the ramekins with this lighter mixture, topping each with a dome shape.
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Bake: Bake the soufflés for approximately 20 minutes, or until they are golden brown and risen.
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Serve: Serve the soufflés immediately. Using a spoon, create a hole in the top of each soufflé and spoon the room-temperature whiskey sauce over them.
Tips:
- Use New Orleans French bread for the best texture, or a light Italian bread if unavailable.
- Adjust the amount of bourbon in the sauce to suit your taste preference.
- Ensure the egg whites are free from any yolk for a successful meringue.
- Serve the soufflés fresh from the oven for the best experience.
Indulge in the soul-warming flavors of this Bread Pudding Souffle with Whiskey Sauce, a delightful dessert that pays homage to the culinary heritage of New Orleans!
