Ingredients
3/4 c. sugar
1 tsp. ground cinnamon
1 pinch nutmeg
3 medium eggs
1 c. heavy cream
1 tsp. vanilla extract
5 c. 1-inch cubed New Orleans French bread (see Tip)
c. raisins
1 c. heavy cream
1/2 tbsp. cornstarch
1 tbsp. water
3 tbsp. sugar
1/4 c. bourbon
9 medium egg whites
1/4 tsp. cream of tartar
3/4 c. sugar
Preparation
Step 1For the bread pudding: Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.Step 2Combine 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 bread to soak up custard.Step 3Place the raisins in the greased pan. Top with the bread-custard mixture, which prevents 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. The mixture of pudding should be nice and moist, not runny or dry. Cool to room temperature.Step 4For the whiskey sauce: Place the cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat.Step 5Stir in the sugar and bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.Step 6For the meringue: Preheat oven to 350 degrees F. Butter six 6-ounce ramekins.Step 7First, be certain that the bowl and whisk are clean. The egg whites should be completely free of yolk, and they will whip better if the chill is off them. This dish needs a good, stiff meringue. In a large bowl or mixer, whip egg whites and cream of tartar until foamy. Add the sugar gradually, 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 over-whip or the whites will break down and the soufflé will not work.Step 8In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in one-quarter of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins.Step 9Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the soufflés with this lighter mixture, to about 1 1/2 inches. Smooth and shape tops with spoon into a dome over the ramekin rim.Step 10Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, poke a hole in the top of each soufflé at the table and pour the room-temperature whiskey sauce inside the soufflé.
Recipe courtesy of Commander’s Palace
