Bread Pudding Souffle
- 1/4 cup white sugar plus 2 tablespoons, divided, plus extra to coat ramekins
- 1/4 cup brown sugar
- 1/12 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 8 eggs, separated
- 2 cups heavy cream
- 1 pound day-old bread, cut into cubes
- 1/2 cup raisins
- Butter, for coating
- Confectioners' sugar, for dusting
- Whiskey Sauce (recipe follows)
- 2 cups half-and-half
- 1/3 cup sugar
- 2 tablespoons cornstarch
- Whiskey
- Combine 1/4 cup white sugar, brown sugar and spices.
- In a bowl whisk yolks and sugar mixture until thoroughly mixed.
- Stir in heavy cream then add bread and raisins, mixing very well.
- Set aside 30 minutes, stirring often, for bread to absorb liquid.
- Preheat oven to 350 degrees.
- Spoon mixture into a buttered 1 1/2-quart baking dish and bake until firm and golden, 20 to 25 minutes.
- Allow to cool completely.
- Thoroughly butter 8 1-cup ramekins and sprinkle sides and bottom with sugar.
- Set aside.
- When pudding is cool, break it up into a large bowl.
- In another bowl beat egg whites to soft peaks, add remaining 2 tablespoons sugar and beat just until stiff.
- Add half of whites to pudding mixture, stirring to incorporate completely.
- Gently fold in remaining whites, keeping batter as light as you can.
- Spoon batter into prepared ramekins.
- Bake 15 minutes, or until puffed and golden.
- Dust with confectioners' sugar and serve immediately with warm Whiskey Sauce.
- In a small saucepan slowly heat half-and-half and sugar.
- In a small bowl whisk cornstarch with 1/4 cup water.
- Slowly stream cornstarch into hot mixture, stirring constantly.
- Cook 2 minutes, stirring constantly.
- Sauce will thicken; thin slightly, if necessary.
- Add whiskey, to taste.
- Keep warm until ready to serve.
- Yield: 2 cups
white sugar, brown sugar, cinnamon, ground nutmeg, eggs, heavy cream, bread, raisins, butter, confectioners, whiskey sauce, sugar, cornstarch, whiskey
Taken from www.foodnetwork.com/recipes/emeril-lagasse/bread-pudding-souffle-recipe.html (may not work)