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Name: Bread Pudding Souffle
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 7 oz Bread, French, stale cut into 1inch cubes; 1/2 c Raisins; 1/2 c Sugar, granulated; 4 c Milk, whole; 3 lg Eggs; 1 ts Nutmeg; 2 1/2 c Bread Pudding; 1 3/4 c Sugar; 1/2 c Butter softened; 3 lg Egg yolks; 4 1/2 tb Vanilla; 1/4 c Bourbon; 6 lg Eggs separated; 1 c Cream, heavy; 1 ts Cinnamon; 1/2 c Sugar

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INGREDIENTS

7 oz Bread, French, stale ; cut into 1inch cubes
1/2 c Raisins
1/2 c Sugar, granulated
4 c Milk, whole
3 lg Eggs
1 ts Nutmeg
2 1/2 c Bread Pudding
1 3/4 c Sugar
PUDDING
1/2 c Butter ; softened
3 lg Egg yolks
4 1/2 tb Vanilla
1/4 c Bourbon
SOUFFLE
6 lg Eggs ; separated
1 c Cream, heavy
1 ts Cinnamon
WHISKEY SAUCE
1/2 c Sugar

INSTRUCTIONS

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

NOTES

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Bread Pudding Souffle

7 oz Bread, French, stale cut into 1inch cubes
1/2 c Raisins
1/2 c Sugar, granulated
4 c Milk, whole
3 lg Eggs
1 ts Nutmeg
2 1/2 c Bread Pudding
1 3/4 c Sugar
 PUDDING
1/2 c Butter softened
3 lg Egg yolks
4 1/2 tb Vanilla
1/4 c Bourbon
 SOUFFLE
6 lg Eggs separated
1 c Cream, heavy
1 ts Cinnamon
 WHISKEY SAUCE
1/2 c Sugar

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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Nutrition

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Serving Size: 1 Serving (1511g)
Recipe Makes: 4

Calories: 3405
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 %
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: 3405

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