I love bread pudding! this recipe comes from one of my favorite restaurants,The Commander's Palace in New Orleans! Cut the boubon in half if you consider the taste too strong. Enjoy!
My Private Note
Units: US | Metric
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1 pinch of freshly grated nutmeg
- 3 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
- 1Preheat the oven to 350°F.
- 2Grease an 8-inch square baking pan.
- 3To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl.
- 4Beat in the eggs until smooth, then work in the heavy cream.
- 5Add the vanilla, then the bread cubes.
- 6Allow the bread to soak up the custard.
- 7Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning.
- 8Bake for approximately 25 to 30 minutes or until the pudding has a golden color and is firm to the touch.
- 9If a toothpick inserted in the pudding comes out clean, it is done.
- 10It should be moist, not runny or dry.
- 11Let cool to room temperature.
- 12To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly.
- 13Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture.
- 14Add the sugar and bourbon, and stir.
- 15Let cool to room temperature.
- 16Preheat the oven to 350°F, and butter six 6-ounce ceramic ramekins.
- 17To 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.
- 18This dish needs a good, stiff meringue, and the egg whites will whip better if the chill is off them.
- 19In a large bowl or mixer, whip the egg whites and cream of tartar until foamy.
- 20Gradually add the sugar, and continue whipping until shiny and thick.
- 21Test with a clean spoon.
- 22If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready.
- 23Do not overwhip, or the whites will break down and the soufflé will not work.
- 24In a large bowl, break half the bread pudding into pieces using your hands or a spoon.
- 25Gently fold in a quarter of the meringue, being careful not to lose the air in the whites.
- 26Place a portion of this mixture in each of the ramekins.
- 27Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue.
- 28Top off the soufflés with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin.
- 29With a spoon, smooth and shape the tops into a dome over the ramekin rim.
- 30Bake immediately for approximately 20 minutes or until golden brown.
- 31Serve immediately.
- 32Using a spoon at the table, poke a hole in the top of each soufflé and spoon the room-temperature whiskey sauce into the soufflé.
- 33Note: New Orleans French bread is very light and tender.
- 34Outside New Orleans, use only a light bread.
- 35If the bread is too dense, the recipe won't work.
- 36Italian bread is suggested as the most comparable.
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Nutritional Facts for Bread Pudding Souffle With Whiskey Sauce
Serving Size: 1 (262 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 708.3
- Calories from Fat 353
- Total Fat 39.3 g
- Saturated Fat 23.6 g
- Cholesterol 241.6 mg
- Sodium 156.2 mg
- Total Carbohydrate 72.0 g
- Dietary Fiber 0.5 g
- Sugars 66.5 g
- Protein 10.8 g
The following items or measurements are not included:
day-old French bread