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Bread Pudding Souffle with Whiskey Sauce




Source of Recipe


Internet


List of Ingredients




5 eggs
1 pint whipping cream
1 cup sugar
1/4 pound butter
Dash cinnamon
1 tablespoon vanilla
12 slices fresh or day-old French bread, cut in 1-inch-thick slices
1/4 cup raisins

Preheat oven to 350 degrees. In a large bowl, combine eggs, cream, sugar, butter, cinnamon, vanilla and raisins, mixing well. Pour mixture into a 9-inch square pan 1 3/4 inch deep. Arrange the sliced bread flat in the egg mixture and let stand for five minutes to soak up some of the liquid, then turn bread over and let stand for 10 minutes longer. Push bread down so that most of the bread is covered by the custard mixture. Do not break the bread. Set pan in a large pan filled with water to 1/2 inch from top. Cover with foil. Bake 45 to 50 minutes, uncovering pudding for the last 10 minutes to brown the top. When done, the custard should still be soft, not firm.

Souffle: Preheat oven to 375 degrees. Reserve 2 1/2 cups from the preceding recipe for souffle.

6 egg yolks
1/2 cup granulated sugar
6 egg whites
1/2 cup confectioners' sugar

Put egg yolks and sugar into top of a double boiler. Whisk over simmering water until mixture is frothy and shiny. Whip yolk mixture into the reserved bread pudding. Beat egg whites until frothy. Gradually add confectioners' sugar, beating constantly until the mixture stands in stiff peaks. Gently fold egg whites into bread pudding mixture. Butter and lightly sugar a 1 1/2-quart souffle dish. Turn souffle mixture into dish, filling it 3/4 full. Wipe lip of dish clean and bake for 35 to 40 minutes. While souffle is baking, make the whiskey sauce.

Whiskey sauce:
1 cup sugar
2 1/4 cups water
Dash cinnamon
1 tablespoon butter
1/2 teaspoon cornstarch
1 tablespoon bourbon

In saucepan, combine 2 cups of the water, sugar, cinnamon and butter. Stir in the cornstarch mixed with the remaining 1/4 cup water and cook, stirring until sauce is clear. Remove from heat and stir in whiskey.

Serve souffle with sauce immediately.



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