Bread Pudding Souffle
Photo: flickr user goosmurf
Ingredients
7 ounces Bread, French, stale cut into 1-inch cubes
3 lrg Egg yolks
3 lrg Eggs
1 3/4 cups Sugar
4 1/2 tablespoons Vanilla
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 cup Butter, softened
4 cups Milk, whole
1/2 cup Raisins
6 lrg Eggs, separated
1/2 cup Sugar, granulated
2 1/2 cups Bread Pudding
1/2 cup Sugar, confectioner's
1 cup Cream, heavy
1/2 cup Sugar
1/4 cup Bourbon
Preparation
1
Bread Pudding: =
2
Preheat oven to 350 F.
4
Place the toasted cubes of bread in an ungreased 13x9x2 inch pan.
6
Add sugar, vanilla, cinnamon, and nutmeg. Blend well.
8
10
Pudding should rise 2 to 3 times original height, but once removed from the oven its size will decreased, ending up slightly higher than the uncooked pudding.
12
Souffle: =
13
15
17
Preheat your oven to 375 F.
18
20
Whiskey Sauce: =
22
Add sugar and beat until thick.
Tools
.
Yield:
4.0 servings
Added:
Sunday, December 6, 2009 - 2:33am