Bread Pudding Soufflé with Whiskey Sauce Recipe | Epicurious.com
"When I eat Bread Pudding Soufflé I always think of the Commander's saying, "If it ain't broke, fix it anyway." Bread pudding was already near perfection, but we combined Creole bread pudding with the light texture of a meringue and ended up with the restaurant's signature dessert, the single most sought-after dish in our family's restaurant history. The whiskey sauce itself is divine but particularly so when generously poured over the piping hot soufflé. Take it from me, this is no light dessert. Make the bread pudding and the sauce in advance, the meringue just before assembling and baking...."
INGREDIENTS
•
3/4 cup sugar
•
1 teaspoon ground cinnamon
•
Pinch of freshly grated nutmeg
•
3 medium 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
•
9 medium egg whites, at room temperature
•
1/4 teaspoon cream of tartar
•
3/4 cup sugar
Comments & Reviews
Just A Pinch Sweepstakes