White Chocolate Bread Pudding Souffle'

Submitted by Chef #835257

"Bread Pudding recipe came from Mr. Lester's Steakhouse, Cypress Bayou Casino in Charenton, Louisiana. This is a wonderful Bread Pudding that all of South Louisiana (Cajun country) loves."

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 4 16 oz souffle' dishes
• Serves: 15

ingredients

• 946.0 ml heavy whipping cream
• 453.59 g white chocolate, chopped
• 8 eggs
• 473.18 ml milk
• 473.18 ml granulated sugar
• 29.58 ml vanilla extract
• 9.85 ml cinnamon
• 118.29 ml white rum
• 3-4 loaf day-old French bread

directions

1. Bring heavy cream to a boil in a saucepan; stir in white chocolate until smooth.
2. Mix remaining ingredients together, except bread, and stir into cream mixture until fully incorporated.
3. Grind up or slice bread thin; soak bread in the custard for a couple of hours.
4. Preheat oven to 350°F.
5. Butter a large baking pan and fill the pan with the bread pudding.
6. Bake about 40 minutes, until the bread pudding is firm to the touch and golden brown on top.
7. After pudding cools, crumble some by hand into a bowl (about 6 cups).
8. Make a basic meringue with two egg whites and one-half cup of sugar. Whip the meringue to stiff peaks, and fold in to crumbled bread pudding.
9. Fill four (16 oz) souffle' dishes full.
10. Bake at 350°F for about 40 minutes.