How To Make Bread Pudding Soufflé with Whiskey Sauce
Add some elegance and level up your usual bread pudding by turning it into a souffle! Enjoy it topped with a warm and boozy sauce for a unique twist.
Serves:
Ingredients
For Bread Pudding:
- ¾cupsugar
- 1tspground cinnamon
- 1pinchnutmeg
- 3medium eggs
- 1cupheavy cream
- 1tspvanilla extract
- 5cupsNew Orleans French bread,cubed into 1-inch pieces
- 1cupraisins
For Whiskey Sauce:
- 1cupheavy cream
- ½tbspcornstarch
- 1tbspwater
- 3tbspsugar
- ¼cupbourbon
For Meringue:
- 9medium egg whites
- ¼tspcream of tartar
- ¾cupsugar
Instructions
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Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.
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Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream.
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Add the vanilla, then the bread cubes. Allow bread to soak up custard. Place the raisins in the greased pan. Top with the bread-custard mixture, which prevents the raisins from burning.
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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.
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The mixture of pudding should be nice and moist, not runny or dry. Cool to room temperature.
Whiskey Sauce:
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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.
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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.
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Stir 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.
Meringue:
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Preheat oven to 350 degrees F. Butter six 6-ounce ramekins. *
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In a large bowl or mixer, whip the egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick.
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If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not over-whip.
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In a large bowl, break half the bread pudding into pieces using 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.
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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 1½ inches. Smooth and shape tops with spoon into a dome over the ramekin rim.
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Bake immediately for approximately 20 minutes or until golden brown.
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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.
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Serve immediately.
Nutrition
- Calories: 758.44kcal
- Fat: 32.65g
- Saturated Fat: 19.20g
- Trans Fat: 0.01g
- Monounsaturated Fat: 9.45g
- Polyunsaturated Fat: 1.88g
- Carbohydrates: 100.80g
- Fiber: 2.05g
- Sugar: 75.05g
- Protein: 13.95g
- Cholesterol: 190.53mg
- Sodium: 381.51mg
- Calcium: 105.53mg
- Potassium: 409.02mg
- Iron: 2.60mg
- Vitamin A: 361.33µg
- Vitamin C: 1.05mg
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