BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE

Steps:

• Preheat the oven to 350°F.
• Grease an 8-inch square baking pan.
• To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl.
• Beat in the eggs until smooth, then work in the heavy cream.
• Add the vanilla, then the bread cubes.
• Allow the bread to soak up the custard.
• Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning.
• Bake for approximately 25 to 30 minutes or until the pudding has a golden color and is firm to the touch.
• If a toothpick inserted in the pudding comes out clean, it is done.
• It should be moist, not runny or dry.
• Let cool to room temperature.
• To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly.
• Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture.
• Add the sugar and bourbon, and stir.
• Let cool to room temperature.
• Preheat the oven to 350°F, and butter six 6-ounce ceramic ramekins.
• To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk.
• This dish needs a good, stiff meringue, and the egg whites will whip better if the chill is off them.
• In a large bowl or mixer, whip the egg whites and cream of tartar until foamy.
• Gradually add the sugar, 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 overwhip, or the whites will break down and the soufflé will not work.
• In a large bowl, break half the bread pudding into pieces using your hands or a spoon.
• Gently fold in a quarter of the meringue, being careful not to lose the air in the whites.
• Place a portion of this mixture in each of the ramekins.
• Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue.
• Top off the soufflés with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin.
• With a spoon, smooth and shape the tops into a dome over the ramekin rim.
• Bake immediately for approximately 20 minutes or until golden brown.
• Serve immediately.
• Using a spoon at the table, poke a hole in the top of each soufflé and spoon the room-temperature whiskey sauce into the soufflé.
• Note: New Orleans French bread is very light and tender.
• Outside New Orleans, use only a light bread.
• If the bread is too dense, the recipe won't work.
• Italian bread is suggested as the most comparable.