| Total: | 1 hr 50 min |
| Prep: | 40 min |
| Inactive: | 20 min |
| Cook: | 50 min |
| Yield: | 6 servings |
Ingredients
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- Pinch freshly grated nutmeg
- 3 medium eggs
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract (use a high-quality extract, not an imitation)
- 5 cups day-old French bread, cut into 1-inch cubes, see note
- 1/3 cup raisins
- 1 1/2 cups heavy cream
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 1/3 cup sugar
- 1/3 cup bourbon
- 9 medium egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
Instructions
- Preheat the oven to 350 degrees F. Grease an 8-inch square-baking pan.
- To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard. Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. It should be moist, not runny or dry. Let cool to room temperature.
- 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. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
- Preheat the oven to 350 degrees F, and butter 6 (6-ounce) ceramic ramekins.
- 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. This dish needs a good, stiff meringue, and the eggs whites will whip better if the chill is off them. In a large bowl or mixer, whip the egg whites and cream of tartar until foamy. Gradually add the sugar, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the souffle will not work.
- In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Place a portion of this mixture in each of the ramekins.
- Place the remaining bread pudding in a bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin. With a spoon, smooth and shape the tops into a dome over the ramekin rim.
- Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon at the table, poke a hole in the top of each souffle and spoon the room-temperature whiskey sauce into the souffle.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 806 |
| Total Fat | 40 g |
| Saturated Fat | 24 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 1 g |
| Sugar | 71 g |
| Protein | 14 g |
| Cholesterol | 218 mg |
| Sodium | 387 mg |
Reviews
Easy and Scrumptious! I used portuguese sweet bread for this and it was out of this world. Keep this recipe, it is simple and yummy.
Our high school culinary students prepared this and all gave this recipe a five. The tips given were very helpful, especially regarding the egg whites. Overwhipping will definitely create a denser souffle. Also, it’s important to not whip the whites until you are ready to use them. They cannot be rewhipped. Bread tip was also good. Having day old bread would have been better but it still tasted great. The students can’t wait to prepare this again for our faculty and superintendent of our district. Thanks for another great recie!
This recipe was very easy to follow. The special note at the end was helpful. I would add that I used French bread from one of our local supermarkets. Since it is not as light and tender as New Orleans French bread, just use the inside and not the crust. It’s still worked out well.
It is a labor-intensive dessert but well worth it if you have the time! It was sweet without being too sugary. Instead of bourbon for the whiskey sauce, I substituted 2 teaspoons of pure almond extract…you could use any other flavoring if you so desire.
This dessert is sure to impress if you are entertaining for a small group.