| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | New Orleans | Desserts, Puddings, Masterchefs, Norleans, Pal | 4 | Servings |
INGREDIENTS
| 7 | oz | Bread, French, stale cut into 1-inch cubes |
| 3 | lg | Egg yolks |
| 3 | lg | Eggs |
| 1 3/4 | c | Sugar |
| 4 1/2 | tb | Vanilla |
| 1 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1/2 | c | Butter, softened |
| 4 | c | Milk, whole |
| 1/2 | c | Raisins |
| 6 | lg | Eggs, separated |
| 1/2 | c | Sugar, granulated |
| 2 1/2 | c | Bread Pudding |
| 1/2 | c | Sugar, confectioner's |
| 1 | c | Cream, heavy |
| 1/2 | c | Sugar |
| 1/4 | c | Bourbon |
INSTRUCTIONS
PUDDING SOUFFLE WHISKEY SAUCE 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 confectioner's 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 it's 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, Commander's Palace Restaurant, New Orleans From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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