Prep 40 mins
Cook 1 hr 30 mins
A uniqie way to serve bread pudding. We first had this dish at Commandars Palace in New Orleans, LA back in '96 or '97 and spend a couple weekends trying to duplicate it. This one's pretty close.
- 7 -10 ounces French bread (about enough to fill up a 13x9 pan 3/4 of the way) or 7 -10 ounces Italian bread, stale cut into 1-inch cubes (about enough to fill up a 13x9 pan 3/4 of the way)
- 3 large egg yolks (room temp)
- 3 large eggs (room temp)
- 1 3⁄4 cups sugar
- 4 1⁄2 tablespoons vanilla
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1⁄2 cup butter
- 4 cups milk, whole (optionally you can use cream or half-and-half)
- 1⁄2 cup raisins (chopped/optional)
- 6 large eggs, separated
- 1⁄2 cup sugar, granulated
- 2 1⁄2 cups bread pudding
- 1⁄2 cup sugar, confectioner's
- FOR THE BREAD PUDDING-------------------.
- Preheat oven to 350 F degrees.
- Toast bread cubes in the oven for 12 to 15 minutes or until golden brown.
- Place the toasted cubes of bread in an ungreased 3x9x2 inch pan.
- In a medium bowl wisk the eggs and egg yolks until frothy.
- In a small bowl or plastic bag combine sugar, cinnamon, and nutmeg.
- Blend well.
- In a medium sauce pan over low heat heat milk and butter till butter just melts (120 degrees F).
- You can use cream or half-and-half in lieu of milk, however we find this to be a bit too rich.
- I like to chop the raisins in the food processor with a bit of the sugar/spice mixture as there's alot of folks out there that love the taste of raisins, but don't like the texture.
- If desired add chopped raisins to the milk/butter mixture at this point.
- Add sugar/spice mix and vanilla to milk and stir until sugar dissolves.
- Slowly pour about 1 cup of the warm milk over the eggs while stirring continuously.
- If you like whole raisins, sprinkle the raisins over the bread cubes at this point.
- Pour the milk mixture over the bread crumbs.
- Allow the bread to become thoroughly soaked, turn once or twice to speed up the process.
- Maybe 10 minutes.
- Bake the soaked bread in the 350 F oven for 40-60 minutes, check every few minutes after the initial cooking period and remove from oven when disired degree of browness is reached.
- Cool slightly.
- FOR THE SOUFFLE------------------.
- Preheat your oven to 375 F degrees.
- Butter and lightly sugar a 1 1/2 quart souffle dish.
- Put the egg yolks and granulated sugar in the top of a double boiler over very low heat.
- Whisk the mixture until frothy and shiny.
- In a large mixing bowl, whip the egg-and-sugar mixture into the warm bread pudding until smooth, a food processor makes this easier, but it's not required.
- Beat egg whites with an electric mixer until frothy, add confectioner's sugar and beat until the egg whites form stiff peaks.
- Gently fold the egg whites into the bread pudding mixture.
- Fill the souffle dish only 3/4 full of souffle mixture to allow for rising.
- Wipe clean the lip of the dish and bake in the preheated oven for 35 to 40 minutes.
- Serve immediately, top with bourbon sauce (see separate recipie) and/or whipped cream.