Bread Pudding Souffle

Total Time:
1 hr 40 min
1 hr 25 min
15 min

8 servings

  • 1/4 cup white sugar plus 2 tablespoons, divided, plus extra to coat ramekins
  • 1/4 cup brown sugar
  • 1/12 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 8 eggs, separated
  • 2 cups heavy cream
  • 1 pound day-old bread, cut into cubes
  • 1/2 cup raisins
  • Butter, for coating
  • Confectioners' sugar, for dusting
  • Whiskey Sauce (recipe follows)
  • 2 cups half-and-half
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • Whiskey
  • Combine 1/4 cup white sugar, brown sugar and spices. In a bowl whisk yolks and sugar mixture until thoroughly mixed. Stir in heavy cream then add bread and raisins, mixing very well. Set aside 30 minutes, stirring often, for bread to absorb liquid. Preheat oven to 350 degrees. Spoon mixture into a buttered 1 1/2-quart baking dish and bake until firm and golden, 20 to 25 minutes. Allow to cool completely. Thoroughly butter 8 1-cup ramekins and sprinkle sides and bottom with sugar. Set aside. When pudding is cool, break it up into a large bowl. In another bowl beat egg whites to soft peaks, add remaining 2 tablespoons sugar and beat just until stiff. Add half of whites to pudding mixture, stirring to incorporate completely. Gently fold in remaining whites, keeping batter as light as you can. Spoon batter into prepared ramekins. Bake 15 minutes, or until puffed and golden. Dust with confectioners' sugar and serve immediately with warm Whiskey Sauce.

  • In a small saucepan slowly heat half-and-half and sugar. In a small bowl whisk cornstarch with 1/4 cup water. Slowly stream cornstarch into hot mixture, stirring constantly. Cook 2 minutes, stirring constantly. Sauce will thicken; thin slightly, if necessary. Add whiskey, to taste. Keep warm until ready to serve. Yield: 2 cups

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