Commander's+Palace+Bread+Pudding+Souffle+with+whiskey+sauce

Bread Pudding

 3/4 cup sugar  1 teaspoon ground cinnamon  1 pinch nutmeg  3 medium eggs  1 cup heavy cream  1 teaspoon vanilla extract  5 cups 1-inch cubed New Orleans French bread (see Tip)  1/3 cup raisins

 Whiskey Sauce

 1 cup heavy cream  1/2 tablespoon cornstarch  1 tablespoon water  3 tablespoons sugar  1/4 cup bourbon

 Meringue

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> 9 medium egg whites <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> 1/4 teaspoon cream of tartar <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> 3/4 cup sugar

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> For the bread pudding: Preheat oven to 350 degrees F. Grease an <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> 8-inch square baking pan.

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> eggs until smooth, then work in the heavy cream. Add the vanilla, <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> then the bread cubes. Allow bread to soak up custard.

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> Place the raisins in the greased pan. Top with the bread-custard <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> mixture, which prevents the raisins from burning. Bake for <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> approximately 25 to 30 minutes, or until the pudding has a golden <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> brown color and is firm to the touch. If a toothpick inserted in <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> the pudding comes out clean, it is done. The mixture of pudding <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> should be nice and moist, not runny or dry. Cool to room <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> temperature.

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> For the whiskey sauce: Place the cream in a small saucepan over <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> medium heat, and bring to a boil. Whisk cornstarch and water <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> together, and add to cream while whisking. Bring to a boil. Whisk <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> and let simmer for a few seconds, taking care not to burn the <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> mixture on the bottom. Remove from heat.

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> Stir in the sugar and bourbon. Taste to make sure the sauce has a <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> thick consistency, a sufficiently sweet taste, and a good bourbon <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> flavor. Cool to room temperature.

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> For the meringue: Preheat oven to 350 degrees F. Butter six 6-ounce <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> ramekins.

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> First, be certain that the bowl and whisk are clean. The egg whites <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> should be completely free of yolk, and they will whip better if the <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> chill is off them. This dish needs a good, stiff meringue. In a <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> large bowl or mixer, whip egg whites and cream of tartar until <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> foamy. Add the sugar gradually, and continue whipping until shiny <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> and thick. Test with a clean spoon: If the whites stand up stiff, <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> like shaving cream, when you pull out the spoon, the meringue is <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> ready. Do not over-whip or the whites will break down and the <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> soufflé will not work.

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> In a large bowl, break half the bread pudding into pieces using <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> your hands or a spoon. Gently fold in one-quarter of the meringue, <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> being careful not to lose the air in the whites. Add a portion of <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> this base to each of the ramekins.

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> Place the remaining bread pudding in the bowl, break into pieces, <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> and carefully fold in the rest of the meringue. Top off the <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> soufflés with this lighter mixture, to about 1 1/2 inches. Smooth <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> and shape tops with spoon into a dome over the ramekin rim.

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> Bake immediately for approximately 20 minutes or until golden <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> brown. Serve immediately. Using a spoon, poke a hole in the top of <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> each soufflé at the table and pour the room-temperature whiskey <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> sauce inside the soufflé.

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> Tips:

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> New Orleans French bread is very light and tender. If a substitute <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> bread is used that is too dense, it will soak up all the custard <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> and the recipe won't work.