BREAD PUDDING SOUFFLE

BREAD PUDDING SOUFFLE image

Yield 8 servings

Number Of Ingredients 15

2-1/2 cups French Bread Pudding
6 egg yolks
1/2 cup granulated sugar
6 egg whites
1/2 cup confectioners' sugar
unsalted butter
granulated sugar
For whiskey sauce:
1 cup sugar
1 cup heavy cream
1 cinnamon stick or dash of ground cinnamon
1 tbs unsalted butter
1/2 tsp cornstarch
1 tbs bourbon
1/4 cup additional water

Steps:

Make bread pudding and set aside 2-1/2 cups. Preheat oven to 375. Put egg yolks and sugar in top of double boiler. Whip over simmering water with whisk until frothy and shiny. Mix yolk mixture with reserved bread pudding until smooth. Beat egg whites until frothy. Gradually add confectioners' sugar, beating constantly until meringue stands in stiff peaks. Gently fold egg whites into bread pudding mixture. Butter and lightly sugar a 1-1/2 quart souffle dish. Turn souffle mixture into dish, filling it three quarters full. Wipe lip of souffle dish clean and bake for 35-40 minutes. Sauce: While souffle is baking, in saucepan combine sugar, 1 cup cream, cinnamon, and butter. Bring to boil. Add in cornstarch mixed with 1/4 cup water and cook, stirring, until sauce is clear. Remove from heat and stir in whiskey. Remove souffle from oven and serve immediately with sauce in separate bowl on side.