Bread Pudding Souffle With Whiskey Sauce

Recipe by Bev I Am




  • Preheat the oven to 350°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 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°F, and butter six 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 egg 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 soufflé 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 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 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 soufflé and spoon the room-temperature whiskey sauce into the soufflé.
  • Note: New Orleans French bread is very light and tender.
  • Outside New Orleans, use only a light bread.
  • If the bread is too dense, the recipe won't work.
  • Italian bread is suggested as the most comparable.