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Name: Bread Pudding Souffle
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 1/2 c Bread pudding cool; 6 Egg whites; 1 c Sugar; ds Nutmeg; 12 1-inch thick slices Fresh French bread; 8 tb Butter softened; 3/4 c Sugar; Butter; 5 Eggs beaten; ds Cinnamon; 1 tb Vanilla; ds Nutmeg; 1 pt Heavy cream; 1/4 c Raisins

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INGREDIENTS

2 1/2 c Bread pudding ; cool
BREAD PUDDING
6 Egg whites
1 c Sugar
ds Nutmeg
12 1-inch thick slices Fresh French bread
8 tb Butter ; softened
3/4 c Sugar
Butter
5 Eggs ; beaten
ds Cinnamon
WALDINE VAN GEFFEN VGHC42A
1 tb Vanilla
ds Nutmeg
1 pt Heavy cream
1/4 c Raisins

Recipe

INSTRUCTIONS

SOUFFLE-In a mixer, beat egg whites slowly. Add sugar, beating constantly until meringue stands in a peak. Gently fold in egg whites and nutmeg into bread pudding mixture. Press butter into the bottom of souffle dish and dush with sugar. Fill dish with meringue and bread pudding mixture to a high peak. Bake at 350~ in a preheated oven. Remove when souffle is golden brown. Serve with Bourbon Sauce. BREAD PUDDING-Preheat oven to 350~. In a large bowl, cream together sugar and butter. Add eggs, cream, cinnamon, vanilla, raisins, mixing well. Pour into a 9" square pan, 1-3/4" deep. Set pan in a larger pan filled with water 1/2" from the top. Cover with aluminum foil. Bake for 45 tp 50 minutes. Uncover pudding for the last 10 minutes to brown the top. When done, the custard should be soft, not firm. Source: Floyd Bealer, Dougs Restaurant, Slidell Posted to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland) on May 12, 1997

NOTES

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Bread Pudding Souffle

2 1/2 c Bread pudding cool
 BREAD PUDDING
6 Egg whites
1 c Sugar
 ds Nutmeg
12 1-inch thick slices Fresh French bread
8 tb Butter softened
3/4 c Sugar
 Butter
5 Eggs beaten
 ds Cinnamon
 WALDINE VAN GEFFEN VGHC42A
1 tb Vanilla
 ds Nutmeg
1 pt Heavy cream
1/4 c Raisins

SOUFFLE-In a mixer, beat egg whites slowly. Add sugar, beating constantly  until meringue stands in a peak. Gently fold in egg whites and nutmeg into  bread pudding mixture. Press butter into the bottom of souffle dish and  dush with sugar. Fill dish with meringue and bread pudding mixture to a  high peak. Bake at 350~ in a preheated oven. Remove when souffle is golden  brown. Serve with Bourbon Sauce. BREAD PUDDING-Preheat oven to 350~. In a  large bowl, cream together sugar and butter. Add eggs, cream, cinnamon,  vanilla, raisins, mixing well. Pour into a 9" square pan, 1-3/4" deep. Set  pan in a larger pan filled with water 1/2" from the top. Cover with  aluminum foil. Bake for 45 tp 50 minutes. Uncover pudding for the last 10  minutes to brown the top. When done, the custard should be soft, not firm.  Source: Floyd Bealer, Dougs Restaurant, Slidell    Posted to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland)  on May 12, 1997

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Nutrition

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Serving Size: 1 Recipe (4285g)
Recipe Makes: 1

Calories: 9415
Calories from Fat: 2922 (31%)

Amt Per Serving		% DV

	Total Fat 324.6g	433 %
	Saturated Fat 161g	805 %
	Monounsaturated Fat 101.1g
	Polyunsanturated Fat 26.9g
Cholesterol 5888.1mg		1812 %
Sodium 6742.4mg		232 %
Potassium 4910.2mg		129 %
Total Carbohydrate 1331.6g		392 %
	Dietary Fiber 11.2g	45 %
	Sugars, other 1320.4g
Protein 334.8g		478 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 9415

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