Bread Pudding Souffl with Bourbon Sauce
From dond 16 years agoIngredients
- 1½ Tbsp raisins shopping list
- ½ cup sugar, plus more for sprinkling shopping list
- ¼ tsp cinnamon shopping list
- Pinch of freshly grated nutmeg shopping list
- 1 large egg, lightly beaten shopping list
- ½ cup heavy cream shopping list
- ½ tsp pure vanilla extract shopping list
- 2 cups day-old crustless French, Italian, brioche, or challah-bread cubes (½ inch) shopping list
- 3 large egg whites shopping list
- Pinch of cream of tartar shopping list
- For the bourbon Sauce: shopping list
- ½ cup heavy cream shopping list
- ¾ tsp cornstarch dissolved in 1 Tbsp water shopping list
- 1½ Tbsp sugar shopping list
- 1½ Tbsp bourbon shopping list
How to make it
- For the Soufflé:
- Preheat the oven to 350° F.
- Butter an 8-by-4-inch inch loaf pan.
- Sprinkle the raisins on the bottom.
- In a bowl, combine 1/4 cup of sugar, cinnamon, nutmeg.
- Whisk in the egg, cream and vanilla.
- Add the bread and let stand for 5 minutes, stirring occasionally, until the liquid is absorbed.
- Spoon the bread into the prepared loaf pan and smooth the top.
- Bake for 25 minutes, or until golden and set.
- Let cool slightly, then turn the bread pudding out onto a cutting board and coarsely chop it.
- Butter a 3-cup ramekin or soufflé dish and sprinkle it with sugar, tapping out any excess.
- Using a standalone or hand-held electric mixer, beat the egg whites with the cream of tartar until frothy. Increase the speed to high and beat until soft peaks form.
- Gradually add the remaining 1/4 cup of sugar and beat until stiff and glossy.
- Put half of the bread pudding in a medium bowl.
- Fold in one-fourth of the beaten egg whites until just combined.
- Spoon the mixture into the ramekin.
- Add the remaining bread pudding to the bowl and fold in the remaining egg whites.
- Spoon the mixture into the ramekin, mounding it about 1-inch above the rim.
- Bake the soufflé for 25 minutes, or until golden and puffed.
- Meanwhile, Make the Bourbon Sauce:
- In a small saucepan, bring the cream to a boil.
- Whisk in the dissolved cornstarch and cook until slightly thickened, about 1 minute.
- Off the heat, add the sugar and bourbon.
- Return to the heat and simmer over moderately low heat for 1 minute.
- As soon as the soufflé is done, poke a hole in the center and pour in half of the bourbon sauce.
- Serve the soufflé at once, passing the extra sauce on the side.
- You can make the bread pudding base and bourbon sauce a day ahead of time and refrigerated them overnight. Bring both to room temperature before proceeding with the recipe.
People Who Like This Dish 2
- mystic_river1 Bradenton, Florida
- feistykim Olympia, WA
- dond Rockville, MD
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