Bread Pudding Souffle Recipes

BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square-baking pan.
• To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard. Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. It should be moist, not runny or dry. Let cool to room temperature.
• To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
• Preheat the oven to 350 degrees F, and butter 6 (6-ounce) ceramic ramekins.
• To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk. This dish needs a good, stiff meringue, and the eggs whites will whip better if the chill is off them. In a large bowl or mixer, whip the egg whites and cream of tartar until foamy. Gradually add the sugar, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the souffle will not work.
• In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Place a portion of this mixture in each of the ramekins.
• Place the remaining bread pudding in a bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin. With a spoon, smooth and shape the tops into a dome over the ramekin rim.
• Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon at the table, poke a hole in the top of each souffle and spoon the room-temperature whiskey sauce into the souffle.

BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE

Steps:

• Make the bread pudding: Preheat oven to 350 degrees F.
• Grease an 8-inch square baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, and then work in the heavy cream. Add the vanilla, stir to combine, and then the bread cubes. Let stand so that bread soaks up custard.
• Place the raisins in the greased pan. Top with the bread mixture, which prevents the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture should be moist, not runny or dry. Cool to room temperature.
• Make the whiskey sauce: Place cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.
• Make the meringue: Preheat oven to 350 degrees F.
• Butter 6 (6-ounce) ramekins and set aside. Make certain that the bowl and whisk are completely clean. The egg whites should be completely free of yolk, and they will whip better if they are at room temperature. This dish needs a good, stiff meringue. In the bowl of an electric mixer (or in a large bowl with a hand mixer), whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream when you pull out the spoon, the meringue is ready. Do not over-whip, or the whites will break down and the souffle will not work.
• In a large bowl, break half of the bread pudding into pieces using your hands or a spoon. Gently fold in 1/4 of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles with this lighter mixture. Smooth and shape tops with a spoon into a dome over the ramekin rim.
• Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, at the table, poke a hole in the top of each souffle, and pour the room temperature whiskey sauce inside the souffle.

BREAD PUDDING SOUFFLE

Steps:

• FOR THE BREAD PUDDING-------------------.
• Preheat oven to 350 F degrees.
• Toast bread cubes in the oven for 12 to 15 minutes or until golden brown.
• Place the toasted cubes of bread in an ungreased 3x9x2 inch pan.
• In a medium bowl wisk the eggs and egg yolks until frothy.
• In a small bowl or plastic bag combine sugar, cinnamon, and nutmeg.
• Blend well.
• In a medium sauce pan over low heat heat milk and butter till butter just melts (120 degrees F).
• You can use cream or half-and-half in lieu of milk, however we find this to be a bit too rich.
• I like to chop the raisins in the food processor with a bit of the sugar/spice mixture as there's alot of folks out there that love the taste of raisins, but don't like the texture.
• If desired add chopped raisins to the milk/butter mixture at this point.
• Add sugar/spice mix and vanilla to milk and stir until sugar dissolves.
• Slowly pour about 1 cup of the warm milk over the eggs while stirring continuously.
• If you like whole raisins, sprinkle the raisins over the bread cubes at this point.
• Pour the milk mixture over the bread crumbs.
• Allow the bread to become thoroughly soaked, turn once or twice to speed up the process.
• Maybe 10 minutes.
• Bake the soaked bread in the 350 F oven for 40-60 minutes, check every few minutes after the initial cooking period and remove from oven when disired degree of browness is reached.
• Cool slightly.
• FOR THE SOUFFLE------------------.
• Preheat your oven to 375 F degrees.
• Butter and lightly sugar a 1 1/2 quart souffle dish.
• Put the egg yolks and granulated sugar in the top of a double boiler over very low heat.
• Whisk the mixture until frothy and shiny.
• In a large mixing bowl, whip the egg-and-sugar mixture into the warm bread pudding until smooth, a food processor makes this easier, but it's not required.
• Beat egg whites with an electric mixer until frothy, add confectioner's sugar and beat until the egg whites form stiff peaks.
• Gently fold the egg whites into the bread pudding mixture.
• Fill the souffle dish only 3/4 full of souffle mixture to allow for rising.
• Wipe clean the lip of the dish and bake in the preheated oven for 35 to 40 minutes.
• Serve immediately, top with bourbon sauce (see separate recipie) and/or whipped cream.

COMMANDER PALACE BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE RECIPE - (5/5)

Steps:

• Preheat oven to 350 degrees. Grease an 8-inch square baking pan. Combine sugar, cinnamon and nutmeg in a large bowl. Beat in the eggs until smooth, and then work in the heavy cream. Add the vanilla, stir to combine and then add the bread cubes. Let stand so that bread soaks up custard, about 30-60 minutes. Place the raisins in the greased pan. Top with the bread mixture, which prevents the raisins from burning. Bake for 25 to 30 minutes, or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture should be moist, not runny or dry. Cool to room temperature. Make the whiskey sauce: Place cream in a small saucepan over medium heat and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste and a good bourbon flavor. Cool to room temperature. Make the meringue: Preheat oven to 350 degrees. Butter 6 (6-ounce) ramekins and set aside. Make certain that the bowl and whisk are completely clean and dry! . The egg whites should be completely free of yolk, and they will whip ! better if they are at room temperature. This dish needs a good, stiff meringue. In the bowl of an electric mixer (or in a large bowl with a hand mixer), whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff like shaving cream when you pull out the spoon, the meringue is ready. Do not over-whip, or the whites will break down and the soufflé will not work. In a large bowl, break half of the bread pudding into pieces using your hands or a spoon. Gently fold in 1 ⁄4 of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins. Place the remaining bread pudding in the bowl, break into pieces and carefully fold in the rest of t! he meringue. Top off the soufflés with this lighter mixture. Smooth and shape tops with a spoon into a dome over the ramekin rim. Bake immediately for 20 minutes or until golden brown. Serve immediately. Using a spoon, at the table, poke a hole in the top of each soufflé, and pour the room temperature whiskey sauce inside the soufflé. Serves 6.

BREAD PUDDING SOUFFLé WITH WHISKEY SAUCE

Steps:

• Preheat the oven to 350°F. Grease an 8-inch square baking pan.
• To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard. Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. It should be moist, not runny or dry. Let cool to room temperature.
• To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
• Preheat the oven to 350°F, and butter six 6-ounce ceramic ramekins.
• To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk. This dish needs a good, stiff meringue, and the egg whites will whip better if the chill is off them. In a large bowl or mixer, whip the egg whites and cream of tartar until foamy. Gradually add the sugar, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the soufflé will not work.
• In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Place a portion of this mixture in each of the ramekins.
• Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the soufflés with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin. With a spoon, smooth and shape the tops into a dome over the ramekin rim.
• Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon at the table, poke a hole in the top of each soufflé and spoon the room-temperature whiskey sauce into the soufflé.
• Note: New Orleans French bread is very light and tender. Outside New Orleans, use only a light bread. If the bread is too dense, the recipe won't work. We suggest Italian bread as the most comparable.

PUMPKIN SOUFFLé BREAD PUDDING

Steps:

• Preheat oven to 375°F.
• In a small saucepan, bring milk and cream to a simmer over low heat. Place brioche cubes in bowl. Remove milk mixture from heat and pour half of the liquid over the brioche.
• In a mixer, cream butter and sugar until light and fluffy. Add cinnamon, nutmeg, and egg yolks, beating well. Add pumpkin purée and the other half of the heated cream and milk.
• Fold the soaked brioche into the pumpkin mixture. Beat the egg whites and sugar until they form stiff peaks and gently fold into the batter. Butter and sugar 8 three-inch ramekins, then divide batter evenly among ramekins. Bake for 25 minutes, or until knife comes out clean. Baked brioches can be wrapped and kept in the refrigerator for up to 3 days, then heated in the oven wrapped in foil or microwaved until warm.

COMMANDER'S PALACE BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan; set aside. Combine 3/4 cup sugar, the cinnamon, and nutmeg in a large bowl. Beat in whole eggs until smooth; whisk in cream and vanilla. Add bread cubes; stir, allowing bread to soak up custard. Scatter raisins in greased pan; top with egg mixture, which will prevent raisins from burning. Bake until pudding is golden and firm to the touch and a cake tester inserted in center comes out clean, 25 to 30 minutes. It should be moist, not runny or dry. Cool to room temperature.
• Butter six 6-ounce ceramic ramekins; set aside. In the bowl of an electric mixer, whisk egg whites and cream of tartar until foamy. Gradually add remaining 3/4 cup sugar; continue whisking until shiny and thick. Test with a clean spoon. If whites stand up stiff, like shaving cream, when you pull out the spoon, meringue is ready. Do not overwhip, or whites will break down and souffle will not work.
• In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Divide a portion of this mixture among the ramekins. Place remaining bread pudding in bowl, break into pieces, and carefully fold in rest of meringue. Top off souffles with this lighter mixture, piling it high, about 1 1/2 inches over top edge of ramekins. With a spoon, smooth and shape tops into a dome over ramekin rims. Bake immediately until golden brown, about 20 minutes. Serve immediately. Using a spoon at the table, poke a hole in the top of each souffle, and spoon the room-temperature whiskey sauce into the souffles.