Bread Pudding: ============== Preheat oven to 350 F. Toast bread cubes in the oven for 12 to 15 minutes or until golden brown. Place the toasted cubes of bread in an ungreased 13x9x2 inch pan. In a large mixing bowl, beat the eggs and egg yolks on medium speed until frothy. Add sugar, vanilla, cinnamon, and nutmeg. Blend well. Add softened butter and blend, then mix in the milk. Sprinkle the raisins over the bread cubes and pour the milk mixture over all. Allow the bread to become thoroughly soaked. Bake the soaked bread in the 350 F oven for 40 minutes. 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. Cool slightly. Serve. Souffle: ======== 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 bread pudding until smooth. Beat egg whites until frothy, add confectioners sugar and beat until the egg whites form stiff peaks. Gently fold the egg whites into the bread pudding mixture. Preheat your oven to 375 F. Butter and lightly sugar a 1 1/2 quart souffle dish. Fill the 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, topped with whiskey sauce. Whiskey Sauce: ============== Beat the cream until its slightly thickened. Add sugar and beat until thick. Whisk in the bourbon and serve with the souffle. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commanders Palace Restaurant, New Orleans
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|Serving Size: 1 Serving (1511g)|
|Recipe Makes: 4|
|Calories from Fat: 1164 (34%)|
|Amt Per Serving||% DV|
|Total Fat 129.3g||172 %|
|Saturated Fat 55.9g||279 %|
|Monounsaturated Fat 45.9g|
|Polyunsanturated Fat 14g|
|Cholesterol 3780.6mg||1163 %|
|Sodium 1347.2mg||46 %|
|Potassium 1325.5mg||35 %|
|Total Carbohydrate 466.6g||137 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 463.1g|
|Protein 95.5g||136 %|
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Calories per serving: 3405
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