Bread pudding souffle
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Bread pudding; cool |
| ¾ | cup | Sugar |
| dash | Nutmeg | |
| 1 | cup | Sugar |
| 8 | tablespoons | Butter; softened |
| 5 | Eggs; beaten | |
| 1 | pint | Heavy cream |
| dash | Cinnamon | |
| Butter | ||
| 6 | Egg whites | |
| dash | Nutmeg | |
| 1 | tablespoon | Vanilla |
| ¼ | cup | Raisins |
| 12 | slices | Fresh French bread; 1\" thick |
Directions
BILLS20086
BREAD PUDDING
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, 1-¾" deep. Set pan in a larger pan filled with water ½" 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, Doug's Restaurant, Slidell