Bread Pudding Soufflé with Whiskey Sauce

Bread Pudding Soufflé with Whiskey Sauce

When I was searching for a dessert to accompany our Mardi Gras menu, I was immediately drawn to the Bread Pudding Soufflé with Whiskey Sauce recipe that I found in Lee Bailey's New Orleans Good Food and Glorious Houses.  He teamed up with Ella Brennan and created numerous menus with elegant foods set in fabulous New Orleans homes....what a tour....and what a dessert....intriguing...bread pudding and soufflé...an interesting combination but one worth exploring!

Ingredients

  • When I was searching for a dessert to accompany our Mardi Gras menu, I was immediately drawn to the Bread Pudding Soufflé with Whiskey Sauce recipe that I found in Lee Bailey's New Orleans Good Food and Glorious Houses.  He teamed up with Ella Brennan and created numerous menus with elegant foods set in fabulous New Orleans homes....what a tour....and what a dessert....intriguing...bread pudding and soufflé...an interesting combination but one worth exploring!
  • New Orleans Good Food and Glorious Houses
  • Bread Pudding
  • 1 cup sugar
  • 3/4 tsp cinnamon
  • Pinch of nutmeg
  • 1 whole egg plus 1 egg white, lightly beaten
  • 1 cup half  and half
  • 1 tsp vanilla extract
  • 4 to 5 cups cubed New Orleans French Bread
  • 1/4 cup raisins
  • Whiskey Sauce
  • 1 1/2 tsp cornstarch
  • 1 Tbsp water
  • 1 1/2 cups heavy cream
  • 2 Tbsp sugar
  • 2 Tbsp  bourbon
  • Meringue
  • 8 egg whites
  • 1/2 cup sugar
  • Make the bread pudding:  Preheat the oven to 350° F. Grease an 8 X 8-inch pan.
  • Mix the sugar, cinnamon, and nutmeg in a large bowl.  Beat in the egg and egg white, then stir in the half and half and the vanilla.  Add bread and raisins and stir.  Pour into prepared pan and bake until lightly browned and a toothpick comes out clean, about 45 minutes.  Cool.
  • Make the sauce:  Whisk together the cornstarch and water.  In a small saucepan over medium heat, bring cream to a boil.  Add cornstarch mixture, whisking vigorously.  Let mixture return to a boil.  Then remove from heat and stir in sugar and bourbon.  Allow to cool, then refrigerate.
  • Make the meringue:  Preheat oven to 350° F.  Butter 6 individual 1/2-cup custard cups.
Read the whole recipe on A Spoonful of Thyme