Bread Pudding Souffle Recipe

Overview:

Bread Pudding Souffle is a decadent dessert that elevates the classic bread pudding to new heights. Inspired by the flavors of New Orleans, this recipe combines the richness of a traditional bread pudding with the airy texture of a souffle, creating a delightful treat that is sure to impress. Perfect for special occasions or cozy weeknight indulgences, this dish is bound to become a favorite in your recipe collection.

Ingredients:

For the Bread Pudding:

• 7-10 slices of bread, cubed and toasted
• 3 eggs
• 3 egg yolks
• 1 3/4 cups sugar
• 4 1/2 cups milk
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup butter
• 4 tablespoons raisins

For the Souffle:

• 4 egg yolks
• 4 egg whites
• 1/2 cup granulated sugar
• 1/2 cup confectioner’s sugar

Instructions:

For the Bread Pudding:

1. Preheat your oven to 350°F (175°C).
2. Toast the bread cubes in the oven for 12 to 15 minutes, or until golden brown.
3. Place the toasted bread cubes in an ungreased 3x9x2 inch pan.
4. In a medium bowl, whisk together the eggs and egg yolks until frothy.
5. In a small bowl or plastic bag, combine the sugar, cinnamon, and nutmeg. Blend well.
6. In a medium saucepan over low heat, heat the milk and butter until the butter just melts (around 120°F or 50°C).
7. Optionally, chop the raisins in a food processor with a bit of the sugar/spice mixture.
8. Add the sugar/spice mix and vanilla to the warm milk, stirring until the sugar dissolves.
9. Slowly pour about 1 cup of the warm milk mixture over the eggs while stirring continuously.
10. Pour the remaining milk mixture over the bread crumbs, ensuring they are thoroughly soaked. Turn once or twice to speed up the process.
11. Bake the soaked bread in the preheated oven for 40-60 minutes, checking every few minutes after the initial cooking period, until the desired degree of brownness is reached.
12. Cool slightly before proceeding to the souffle.

For the Souffle:

1. Preheat your oven to 375°F (190°C).
2. Butter and lightly sugar a 1 1/2 quart souffle dish.
3. Put the egg yolks and granulated sugar in the top of a double boiler over very low heat.
4. Whisk the mixture until frothy and shiny.
5. In a large mixing bowl, whip the egg-and-sugar mixture into the warm bread pudding until smooth. A food processor can make this step easier, but it’s not required.
6. Beat the egg whites with an electric mixer until frothy, then add the confectioner’s sugar and beat until stiff peaks form.
7. Gently fold the beaten egg whites into the bread pudding mixture.
8. Fill the souffle dish only 3/4 full of the souffle mixture to allow for rising.
9. Wipe clean the lip of the dish and bake in the preheated oven for 35 to 40 minutes.
10. Serve immediately, topping with bourbon sauce or whipped cream if desired.

Nutritional Information (per serving):

• Calories: 1337.9
• Fat: 48.4g
• Saturated Fat: 25.3g
• Cholesterol: 728.4mg
• Sodium: 752.6mg
• Carbohydrates: 193.8g
• Fiber: 3.2g
• Sugar: 151.2g
• Protein: 29.4g

Serving Suggestions:

This Bread Pudding Souffle is best enjoyed warm, straight from the oven. Serve it as a decadent dessert for special occasions like Christmas dinner, or whip it up for a cozy weeknight treat that will impress your family and friends. Top it with a drizzle of bourbon sauce or a dollop of whipped cream for an extra indulgent touch. Whether you’re celebrating or simply craving something sweet, this recipe is sure to delight your taste buds and leave you craving more.