Commanders Palace Bread Pudding Souffle With Whiskey Sauce Recipes

Steps:

• Make the bread pudding: Preheat oven to 350 degrees F.
• Grease an 8-inch square baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, and then work in the heavy cream. Add the vanilla, stir to combine, and then the bread cubes. Let stand so that bread soaks up custard.
• Place the raisins in the greased pan. Top with the bread mixture, which prevents the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture should be moist, not runny or dry. Cool to room temperature.
• Make the whiskey sauce: Place cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.
• Make the meringue: Preheat oven to 350 degrees F.
• Butter 6 (6-ounce) ramekins and set aside. Make certain that the bowl and whisk are completely clean. The egg whites should be completely free of yolk, and they will whip better if they are at room temperature. This dish needs a good, stiff meringue. In the bowl of an electric mixer (or in a large bowl with a hand mixer), whip egg whites and cream of tartar until foamy. Add the sugar gradually, 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 over-whip, or the whites will break down and the souffle will not work.
• In a large bowl, break half of the bread pudding into pieces using your hands or a spoon. Gently fold in 1/4 of the meringue, being careful not to lose the air in the whites. Add a portion of this base to 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 souffles with this lighter mixture. Smooth and shape tops with a spoon 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 souffle, and pour the room temperature whiskey sauce inside the souffle.

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. We suggest Italian bread as the most comparable.

Steps:

• Preheat the oven to 350 degrees 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 brown 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 degrees F, and butter 6 (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 eggs 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 souffle 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 a bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles 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 souffle and spoon the room-temperature whiskey sauce into the souffle.

Steps:

• Preheat oven to 350 degrees. Grease an 8-inch square baking pan. Combine sugar, cinnamon and nutmeg in a large bowl. Beat in the eggs until smooth, and then work in the heavy cream. Add the vanilla, stir to combine and then add the bread cubes. Let stand so that bread soaks up custard, about 30-60 minutes. Place the raisins in the greased pan. Top with the bread mixture, which prevents the raisins from burning. Bake for 25 to 30 minutes, or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture should be moist, not runny or dry. Cool to room temperature. Make the whiskey sauce: Place cream in a small saucepan over medium heat and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste and a good bourbon flavor. Cool to room temperature. Make the meringue: Preheat oven to 350 degrees. Butter 6 (6-ounce) ramekins and set aside. Make certain that the bowl and whisk are completely clean and dry! . The egg whites should be completely free of yolk, and they will whip ! better if they are at room temperature. This dish needs a good, stiff meringue. In the bowl of an electric mixer (or in a large bowl with a hand mixer), whip egg whites and cream of tartar until foamy. Add the sugar gradually, 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 over-whip, or the whites will break down and the soufflé will not work. In a large bowl, break half of the bread pudding into pieces using your hands or a spoon. Gently fold in 1 ⁄4 of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins. Place the remaining bread pudding in the bowl, break into pieces and carefully fold in the rest of t! he meringue. Top off the soufflés with this lighter mixture. Smooth and shape tops with a spoon into a dome over the ramekin rim. Bake immediately for 20 minutes or until golden brown. Serve immediately. Using a spoon, at the table, poke a hole in the top of each soufflé, and pour the room temperature whiskey sauce inside the soufflé. Serves 6.

Steps:

• 1. Preheat the oven to 350°F. Grease an 8-inch square baking pan.
• 2. 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.
• 3. 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.
• 4. Preheat the oven to 350°F, and butter six 6-ounce ceramic ramekins.
• 5. 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.
• 6. 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.
• 7. 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.
• 8. 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.
• 9. 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. We suggest Italian bread as the most comparable.
• 10. Chef Jamie's Tip: New Orleanians like their spiked foods spiked, which is why the whiskey sauce in this recipe uses what might seem like a generous amount of bourbon. Cut the amount of bourbon if you'd prefer. A standard crème anglaise would make a good alcohol-free alternative sauce.

Steps:

• Preheat oven to 350. In a large bowl, with a hand mixer, beat butter and sugar until creamy. Add eggs, cream, vanilla and cinnamon. Beat thoroughly until combined. Stir in raisins. Pour into 9" square baking pan. Place bread slice flat in pan for 5 minutes to soak up some of the liquid. Turn bread over and let stand 10 minutes longer. Push bread down so most is submerged. Don't break up slices. Set pan in larger pan and pour in enough water to reach within 1/2 of top of inner pan. Cover with aluminum foil. Bake 35 minutes, uncover and bake 10 minutes longer until top of pudding is browned and pudding is still soft. Spoon onto plates and pass 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.