Bread Pudding Souffle With Whiskey Sauce Recipes

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BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding with Whiskey Sauce image

Serve whiskey Sauce over bread pudding - a flavorful dessert made with eggs, vanilla and whipped cream.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 17

4 large whole eggs
1 large egg yolk
3/4 cup sugar
2 1/2 cups milk
2 1/2 cups whipping (heavy) cream
1 tablespoon vanilla
1 teaspoon ground cinnamon
12 oz French or other firm bread, cut into 1/2-inch slices, then cut into 1 1/2-inch pieces (10 cups)
1/2 cup raisins, if desired
2 tablespoons sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
1/2 cup butter or margarine
2 tablespoons water
1 large egg
1 cup sugar
2 tablespoons whiskey or bourbon or 1 teaspoon brandy extract

Steps:

  • Heat oven to 325°F. Grease bottom and sides of 13x9-inch glass baking dish with shortening or spray with cooking spray.
  • In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in 7 cups of the bread pieces and the raisins. Let stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish.
  • In small bowl, stir 2 tablespoons sugar and 1/2 teaspoon cinnamon until well blended. Brush top of bread mixture with melted 2 tablespoons butter; sprinkle with cinnamon-sugar. Bake uncovered 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
  • Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. Mix water and 1 egg in small bowl; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.
  • Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.

Nutrition Facts : Calories 500, Carbohydrate 50 g, Cholesterol 190 mg, Fat 5 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 36 g, TransFat 1 1/2 g

BREAD PUDDING WITH WHISKEY SAUCE III



Bread Pudding with Whiskey Sauce III image

This bread pudding is absolutely delicious!

Provided by LADYEM

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 12

Number Of Ingredients 12

6 eggs, lightly beaten
1 ½ cups white sugar
4 cups milk
1 cup heavy cream
1 tablespoon vanilla extract
½ tablespoon ground cinnamon
1 (1 pound) loaf bread, cut into 1 inch cubes
½ cup golden raisins
1 ½ cups white sugar
¾ cup butter
¾ cup corn syrup
½ cup whiskey

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
  • Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
  • Bake 45 minutes in the preheated oven, until lightly browned.
  • To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.

Nutrition Facts : Calories 641.3 calories, Carbohydrate 93.8 g, Cholesterol 157.2 mg, Fat 24.2 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 13.9 g, Sodium 428.6 mg, Sugar 61.3 g

BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding with Whiskey Sauce image

This is the best bread pudding I've ever eaten! My husband wants me to make it every weekend for Sunday brunch.

Provided by CHERRY195

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

2 eggs, beaten
3 tablespoons butter, melted
2 tablespoons vanilla extract
2 ½ cups milk
¼ cup white sugar
1 (1 pound) loaf French bread, cut into 1 inch cubes
1 cup chopped pecans
½ cup white sugar
½ cup butter
½ cup heavy cream
¼ cup whiskey

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
  • In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
  • Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
  • Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.

Nutrition Facts : Calories 602.9 calories, Carbohydrate 56.8 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 2.7 g, Protein 12.4 g, SaturatedFat 15.9 g, Sodium 531.1 mg, Sugar 24.8 g

BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE



Bread Pudding Souffle With Whiskey Sauce image

I love bread pudding! this recipe comes from one of my favorite restaurants,The Commander's Palace in New Orleans! Cut the boubon in half if you consider the taste too strong. Enjoy!

Provided by Bev I Am

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

3/4 cup sugar
1 teaspoon ground cinnamon
1 pinch of freshly grated nutmeg
3 eggs
1 cup heavy cream
1 teaspoon pure vanilla extract (use a high-quality extract, not an imitation)
5 cups day-old French bread, cut into 1-inch cubes (see Note)
1/3 cup raisins
1 1/2 cups heavy cream
2 teaspoons cornstarch
2 tablespoons cold water
1/3 cup sugar
1/3 cup Bourbon
9 medium egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar

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.

COMMANDER'S PALACE BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE



Commander's Palace Bread Pudding Souffle with Whiskey Sauce image

Adapted from "Commander's Kitchen," by Ti Martin and Jamie Shannon,Copyright 2000by Commander's Palace, Inc. Used by Permission of Broadway Books, a Division ofRandom House.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 12

Unsalted butter, for pan and ramekins
1 1/2 cups sugar
1 teaspoon ground cinnamon
Pinch of freshly ground nutmeg
3 medium whole eggs
1 cup heavy cream
1 teaspoon pure vanilla extract
5 cups day-old French bread, or other light bread, cut into 1-inch cubes
1/3 cup raisins
9 medium egg whites, room temperature
1/4 teaspoon cream of tartar
Whiskey Sauce, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square baking pan; set aside. Combine 3/4 cup sugar, the cinnamon, and nutmeg in a large bowl. Beat in whole eggs until smooth; whisk in cream and vanilla. Add bread cubes; stir, allowing bread to soak up custard. Scatter raisins in greased pan; top with egg mixture, which will prevent raisins from burning. Bake until pudding is golden and firm to the touch and a cake tester inserted in center comes out clean, 25 to 30 minutes. It should be moist, not runny or dry. Cool to room temperature.
  • Butter six 6-ounce ceramic ramekins; set aside. In the bowl of an electric mixer, whisk egg whites and cream of tartar until foamy. Gradually add remaining 3/4 cup sugar; continue whisking until shiny and thick. Test with a clean spoon. If whites stand up stiff, like shaving cream, when you pull out the spoon, meringue is ready. Do not overwhip, or whites will break down and 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. Divide a portion of this mixture among the ramekins. Place remaining bread pudding in bowl, break into pieces, and carefully fold in rest of meringue. Top off souffles with this lighter mixture, piling it high, about 1 1/2 inches over top edge of ramekins. With a spoon, smooth and shape tops into a dome over ramekin rims. Bake immediately until golden brown, about 20 minutes. 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 souffles.

BREAD PUDDING SOUFFLé WITH WHISKEY SAUCE



Bread Pudding Soufflé with Whiskey Sauce image

Provided by Jamie Shannon

Categories     Bourbon     Egg     Dessert     Bake     Whiskey     Ramekin     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

Bread Pudding:
3/4 cup sugar
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
3 medium eggs
1 cup heavy cream
1 teaspoon pure vanilla extract (use a high-quality extract, not an imitation)
5 cups day-old French bread, cut into 1-inch cubes (see Note)
1/3 cup raisins
Whiskey Sauce:
1 1/2 cups heavy cream
2 teaspoons cornstarch
2 tablespoons cold water
1/3 cup sugar
1/3 cup bourbon
Meringue:
9 medium egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar

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.

BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE



Bread Pudding Souffle with Whiskey Sauce image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 6 servings

Number Of Ingredients 16

3/4 cup sugar
1 teaspoon ground cinnamon
Pinch freshly grated nutmeg
3 medium eggs
1 cup heavy cream
1 teaspoon pure vanilla extract (use a high-quality extract, not an imitation)
5 cups day-old French bread, cut into 1-inch cubes, see note
1/3 cup raisins
1 1/2 cups heavy cream
2 teaspoons cornstarch
2 tablespoons cold water
1/3 cup sugar
1/3 cup bourbon
9 medium egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar

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.

COMMANDER PALACE BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE RECIPE - (5/5)



Commander Palace Bread Pudding Souffle with Whiskey Sauce Recipe - (5/5) image

Provided by therman

Number Of Ingredients 19

Butter, for coating pan and ramekins
3 ⁄4 cup sugar 1 teaspoon ground cinnamon
Pinch nutmeg
3 medium eggs
1 cup heavy cream
1 teaspoon vanilla extract
5 cups New Orleans French bread, cut into 1-inch cubes (see *Cook Note)
1 ⁄3 cup raisins
For the whiskey sauce
1 cup heavy cream
1 ⁄2 tablespoon cornstarch
1 tablespoon water
3 tablespoons sugar
1 ⁄4 cup bourbon
For the meringue
9 medium egg whites, room temperature
1 ⁄4 teaspoon cream of tartar
3 ⁄4 cup sugar
Cook Note: New Orleans French bread is very light and tender. If another bread is used that is too dense, it will soak up all the custard and the recipe won work.

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.

BREAD PUDDING SOUFFLE



Bread Pudding Souffle image

A uniqie way to serve bread pudding. We first had this dish at Commandars Palace in New Orleans, LA back in '96 or '97 and spend a couple weekends trying to duplicate it. This one's pretty close.

Provided by Steve_G

Categories     Dessert

Time 2h10m

Yield 1 souffle, 4 serving(s)

Number Of Ingredients 14

7 -10 ounces French bread (about enough to fill up a 13x9 pan 3/4 of the way) or 7 -10 ounces Italian bread, stale cut into 1-inch cubes (about enough to fill up a 13x9 pan 3/4 of the way)
3 large egg yolks (room temp)
3 large eggs (room temp)
1 3/4 cups sugar
4 1/2 tablespoons vanilla
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 cup butter
4 cups milk, whole (optionally you can use cream or half-and-half)
1/2 cup raisins (chopped/optional)
6 large eggs, separated
1/2 cup sugar, granulated
2 1/2 cups bread pudding
1/2 cup sugar, confectioner's

Steps:

  • FOR THE BREAD PUDDING-------------------.
  • Preheat oven to 350 F degrees.
  • Toast bread cubes in the oven for 12 to 15 minutes or until golden brown.
  • Place the toasted cubes of bread in an ungreased 3x9x2 inch pan.
  • In a medium bowl wisk the eggs and egg yolks until frothy.
  • In a small bowl or plastic bag combine sugar, cinnamon, and nutmeg.
  • Blend well.
  • In a medium sauce pan over low heat heat milk and butter till butter just melts (120 degrees F).
  • You can use cream or half-and-half in lieu of milk, however we find this to be a bit too rich.
  • I like to chop the raisins in the food processor with a bit of the sugar/spice mixture as there's alot of folks out there that love the taste of raisins, but don't like the texture.
  • If desired add chopped raisins to the milk/butter mixture at this point.
  • Add sugar/spice mix and vanilla to milk and stir until sugar dissolves.
  • Slowly pour about 1 cup of the warm milk over the eggs while stirring continuously.
  • If you like whole raisins, sprinkle the raisins over the bread cubes at this point.
  • Pour the milk mixture over the bread crumbs.
  • Allow the bread to become thoroughly soaked, turn once or twice to speed up the process.
  • Maybe 10 minutes.
  • Bake the soaked bread in the 350 F oven for 40-60 minutes, check every few minutes after the initial cooking period and remove from oven when disired degree of browness is reached.
  • Cool slightly.
  • FOR THE SOUFFLE------------------.
  • Preheat your oven to 375 F degrees.
  • Butter and lightly sugar a 1 1/2 quart souffle dish.
  • Put the egg yolks and granulated sugar in the top of a double boiler over very low heat.
  • Whisk the mixture until frothy and shiny.
  • In a large mixing bowl, whip the egg-and-sugar mixture into the warm bread pudding until smooth, a food processor makes this easier, but it's not required.
  • Beat egg whites with an electric mixer until frothy, add confectioner's sugar and beat until the egg whites form stiff peaks.
  • Gently fold the egg whites into the bread pudding mixture.
  • Fill the souffle dish only 3/4 full of souffle mixture to allow for rising.
  • Wipe clean the lip of the dish and bake in the preheated oven for 35 to 40 minutes.
  • Serve immediately, top with bourbon sauce (see separate recipie) and/or whipped cream.

Nutrition Facts : Calories 1337.9, Fat 48.4, SaturatedFat 25.3, Cholesterol 728.4, Sodium 752.6, Carbohydrate 193.8, Fiber 3.2, Sugar 151.2, Protein 29.4

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From cookstr.com


BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE - PLAIN.RECIPES
Prepare the souffle: Preheat the oven to 350F. Butter and sugar an 8-cup souffle dish, tapping out excess sugar. In a medium bowl, whisk the egg yolks with 3/4 cup of the sugar, vanilla, cinnamon, nutmeg until thick, creamy and lemon colored. Whisk in the milk. Place the cubed bread in a large bowl. Pour the milk mixture over the bread.
From plain.recipes


RECIPE: BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE (COMMANDER'S …
WHISKEY SAUCE 1 cup Heavy Cream 1/2 Tbsp. Corn Starch 1 Tbsp. Water 3 Tbsp. Sugar 1/4 cup Bourbon MERINGUE 9 Medium Egg Whites 3/4 cups Sugar 1/4 tsp. Cream of Tartar To make the bread pudding, first preheat oven to 350 degrees. Grease 8" square baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl.
From recipelink.com


TBT RECIPE: BREAD PUDDING SOUFFLé WITH WHISKEY SAUCE
2019-06-20 Bread Pudding Soufflé with Whiskey Sauce Yield: serves 6 Ingredients: For the bread pudding: ¾ cup sugar; 1 teaspoon ground cinnamon; Pinch of freshly grated nutmeg; 3 medium eggs; 1 cup heavy cream; 1 teaspoon pure vanilla extract (use a high- quality extract, not an imitation) 5 cups day-old French bread, cut into 1-inch cubes [see the note below]
From cookingbythebook.com


BREAD PUDDING SOUFFLé WITH WHISKEY SAUCE - AN AFFAIR FROM THE …
Ingredients For the Bread Pudding: 3/4 cup sugar 1 teaspoon ground cinnamon pinch of ground nutmeg 3 medium eggs 1 cup heavy cream 1 teaspoon pure vanilla extract (DO NOT USE IMITATION) 5 cups day old french bread (Italian works, too) cut into 1 inch cubes 1/3 cup raisins For the Whiskey Sauce: 1 ...
From anaffairfromtheheart.com


COMMANDER'S PALACE BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE …
It starts off with a bread pudding rich in cinnamon and a few plump raisins - add some meringue, bake it to puffy perfection, poke a hole deep into the center and fill it with a whiskey cream sauce. Beautiful Presentation.
From pinterest.com


BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE RECIPE - WEBETUTORIAL
The ingredients are useful to make bread pudding souffle with whiskey sauce recipe that are sugar, ground cinnamon, nutmeg, eggs, heavy cream, pure vanilla extract, day old french bread, raisins, cornstarch, cold water, bourbon, egg whites, cream of tartar . Bread pudding souffle with whiskey sauce may have an alternative image of recipe due to ...
From webetutorial.com


BREAD PUDDING SOUFFLé WITH WHISKEY SAUCE | RECIPE | BREAD …
Dec 2, 2012 - Bread pudding goes gourmet with this souffle-style recipe topped with a sweet, creamy whiskey sauce from Commander's Palace in New Orleans.
From pinterest.com


CREOLE BREAD PUDDING SOUFFLE - LOUISIANA COOKIN
2014-10-21 Preheat oven to 350°. Grease an 8-inch square baking pan with butter. In a large bowl, combine ¾ cup sugar, cinnamon, and nutmeg. Add eggs and whisk until smooth; add cream and vanilla, and stir to combine.
From louisianacookin.com


CORNBREAD PUDDING RECIPE SOUTHERN LIVING | DEPORECIPE.CO
2022-07-08 Cornbread pudding the southern lady cooks cornbread pudding recipe with whiskey caramel southern living mastercook cornbread pudding with caramel rum sauce an alli event easy southern jiffy cornbead pudding recipe momma can. ... Sweet Corn Spoon Bread And A Great Big Thanks Southern Bite
From deporecipe.co


BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE - MEDITERRANEAN RECIPES
Place the cubed bread in a large bowl and pour the yolk/milk mixture over the bread. Set aside for 45 minutes.
From fooddiez.com


BREAD PUDDING AND WHISKEY SAUCE RECIPE - BAKER RECIPES®
In a large bowl. combine bread and milk and let stand at room temperature until bread is. very soft. In another bowl beat 5 eggs and 2 cups sugar and 3 Tbsp. melted. butter. Stir this into the bread mixture. Drain raisins, reserving bourbon. for sauce. Add raisins and vanilla to the bread mixture and stir well until.
From bakerrecipes.com


BREAD PUDDING SOUFFLé – TEXAS MONTHLY
Preheat oven to 350 degrees. In large bowl, cream sugar and butter. Mix in eggs, cream, cinnamon, vanilla, and raisins. Pour mixture into 1 3/4-inch-deep, 9-inch-square pan.
From texasmonthly.com


BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE : RECIPES - COOKING …
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.
From cookingchanneltv.com


BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE | COOKSTR.COM
Butter and sugar a large deep baking dish. In a mixing bowl, beat the egg yolks with ¾ cup of the sugar, the vanilla, and spices until thick, creamy, and lemony in color. Mix in the milk. Place the cubed bread in a large bowl and pour the yolk/milk mixture over …
From cookstr.com


RECIPE(TRIED): BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE
WHISKEY SAUCE 1 cup Heavy Cream 1/2 Tbsp. Corn Starch 1 Tbsp. Water 3 Tbsp. Sugar 1/4 cup Bourbon MERINGUE 9 Medium Egg Whites 3/4 cups Sugar 1/4 tsp. Cream of Tartar To make the bread pudding, first preheat oven to 350 degrees. Grease 8" square baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl.
From recipelink.com


BREAD PUDDING SOUFFLé WITH WHISKEY SAUCE | THE DAILY MEAL
The classic recipe from New Orleans' Commander's Palace. Butternut Squash Pasta Is Our Favorite Fall Recipe. Quick Links. Footer Navigation. Home; Cook; Best Recipes; Drink; ... # Bread Pudding Soufflé with Whiskey Sauce. Bread Pudding Soufflé with Whiskey Sauce. The classic recipe from New Orleans' Commander's Palace.
From thedailymeal.com


BREAD PUDDING SOUFFLé WITH WHISKEY SAUCE FROM COMMANDER’S …
2017-05-31 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 care- I fully fold in the rest of the meringue. Top off the …
From cookingbythebook.com


BREAD PUDDING SOUFFLé WITH WHISKEY SAUCE RECIPE - NEWSBREAK
2021-10-05 Add some elegance and level up your usual bread pudding by turning it into a souffle! Enjoy it topped with a warm and boozy sauce for a unique twist. Preheat oven to 350 degrees F. Grease an 8-inch square baking pan. Combine sugar, cinnamon, and nutmeg in a …
From newsbreak.com


BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE – RECIPES NETWORK
Make the bread pudding: Preheat oven to 350 degrees F. Step 2. 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. Step 3
From recipenet.org


FRENCH BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE RECIPE
Put 2 1/2 c. French bread pudding in a large mixing bowl (cold and chill remaining bread pudding for future desserts). Put egg yolks and 1/2 c. granulated sugar in top of a double boiler. Whip over simmering water with a whisk till frothy.
From cookeatshare.com


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