Upgrade: Creole Bread Pudding Soufflé Recipe
Meringue, Whiskey Sauce, Imperial Powdered Sugar (Soufflés take 30 min to prepare)
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Ingredients
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Bread Pudding
Method
Preparation
Prepare the Bread Pudding Mixture
Preheat your oven to 350°F (175°C). Tear the day-old French bread into bite-sized pieces and place them in a large mixing bowl. In another bowl, combine the milk, heavy cream, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Whisk until well combined. Pour this mixture over the bread and gently fold until the bread is soaked and the mixture is evenly distributed.
Bake the Bread Pudding
Transfer the mixture into a greased soufflé dish or individual ramekins. Bake in the preheated oven for about 30-35 minutes or until the custard is set and the top is golden brown.
Prepare the Meringue
While the bread pudding is baking, prepare the meringue. In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add in granulated sugar, continuing to beat until stiff peaks form and the mixture is glossy.
Assemble and Finish
Once the bread pudding is done baking, remove it from the oven and spread the meringue over the top. Return to the oven and bake for an additional 10-15 minutes until the meringue is lightly browned.
Prepare Whiskey Sauce
In a small saucepan, combine whiskey, brown sugar, and heavy cream. Cook over medium heat until the sugar has dissolved and the sauce has thickened slightly. Serve warm.
Serve
Dust with Imperial powdered sugar and serve the bread pudding soufflé warm, drizzled with whiskey sauce.