COMMANDER PALACE BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE RECIPE - (5/5)
Provided by therman
Number Of Ingredients 19
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.
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Asfak alom
[email protected]This bread pudding souffle is an insult to the culinary arts. It should be banished from all kitchens.
Am Mirlaj
[email protected]This bread pudding souffle is the worst dessert I have ever tasted. Avoid it at all costs.
Teresa Paulino
[email protected]I would not recommend this bread pudding souffle recipe. It was a waste of time and ingredients.
Anakie Margaret
[email protected]The bread pudding souffle was a complete disaster. It didn't rise properly and it was way too sweet.
Bhim Praja
[email protected]I wasn't a fan of the bread pudding souffle, but my friends seemed to enjoy it.
Elsa Jean
[email protected]The bread pudding souffle was a bit too heavy for my taste, but the whiskey sauce was delicious.
Kenzie Gianna
[email protected]I found the bread pudding souffle to be a bit dry, but the whiskey sauce helped to make it more moist.
Nargis Wazir
[email protected]The bread pudding souffle was a bit too sweet for my taste, but the whiskey sauce was excellent.
D Thakuri
[email protected]This bread pudding souffle is a great way to use up leftover bread. It's also a delicious and elegant dessert.
Shayla Mason
[email protected]I've never had bread pudding souffle before, but this recipe was a great introduction. It was easy to make and tasted delicious.
MAZI NADIM
[email protected]I wasn't sure how I would like the bread pudding souffle, but I was pleasantly surprised. It was light and fluffy, and the whiskey sauce was a great complement.
Samir Sina
[email protected]This bread pudding souffle is a bit time-consuming to make, but it's worth the effort. It's a special dish that's perfect for a dinner party.
Sabin Chhetri
[email protected]I love the whiskey sauce in this recipe. It really takes the bread pudding souffle to the next level.
NADEEM 75
[email protected]This was my first time making bread pudding souffle, and it turned out great! The instructions were easy to follow and the results were delicious.
M waleed Ali
[email protected]I've made this recipe several times and it always turns out perfect. It's a great way to use up leftover bread.
The key to success
[email protected]This bread pudding souffle was a hit! It had the perfect balance of sweetness and booziness, and the texture was light and fluffy. My guests raved about it.