BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE
When I eat Bread Pudding Souffle, I always think of the Commander's saying, "If it ain't broke, fix it anyway." Bread pudding was already near perfection, but we combined Creole bread pudding with the light texture of a meringue and ended up with the restaurant's signature dessert, the single most sought-after dish in our family's restaurant history. The whiskey sauce itself is divine, but particularly so when generously poured over the piping hot souffle. Take it from me, this is no light dessert. Make the bread pudding and the sauce in advance, and make the meringue just before assembling and baking. Ti Martin, Restaurant Co-Owner
Provided by Food Network
Categories dessert
Time 2h20m
Yield 6 servings
Number Of Ingredients 17
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.
CHOCOLATE BREAD PUDDING
Provided by Alton Brown
Categories dessert
Time 6h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Place the eggs and yolks in the carafe of a blender and combine on the lowest speed for 30 seconds. Slowly add the sugar over 30 seconds, and then add the hot chocolate mix and blend until incorporated, about 30 seconds. Add the half-and-half, milk, espresso and vanilla and blend until well combined, about 30 seconds.
- Butter a 9 by 13-inch metal pan with 1 tablespoon of the butter and place the cubed bread in the pan. Spread the chocolate on top of the bread and slowly pour in the custard. Press down on the mixture with a spatula or the back of a spoon to thoroughly saturate. Cover and set aside at room temperature for 2 hours, or refrigerate for up to 8 hours.
- Preheat the oven to 325 degrees F.
- Bake until the internal temperature reaches at least 170 degrees F, about 45 minutes. Set the oven to the high broil setting with the oven door ajar. Remove the bread pudding from the oven. Pour the remaining melted butter into a spray bottle and spritz the top of the bread pudding. Return to the middle rack and broil for 4 to 5 minutes. Remove to a cooling rack for 15 minutes before serving.
CHOCOLATE STRAWBERRY BREAD PUDDING
Number Of Ingredients 10
Steps:
- In a slow cooker, sprayed with non-stick cooking spray, begin layering using half of the bread cubes, then half of the chocolate chips and then half of the strawberries. Repeat layers. In a bowl, whisk eggs, cream, milk, sugar and almond extract. Pour over bread mixture and sprinkle with almonds. Cover and cook on high for 2 1/4 to 2 1/2 hours. Let cool for 10 minutes. Serve with whipped cream and additional strawberries if desired.
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE MOUSSE OR PUDDING SOUFFLE
Categories easy, dessert
Time 1h
Yield One mousse or eight individual souffles
Number Of Ingredients 7
Steps:
- If you intend to prepare chocolate souffles, preheat the oven to 375 degrees. If you intend to serve this dish as a cold mousse, ignore this step.
- Combine one-third cup of the sugar and one-half cup of the water in a saucepan. Bring to the boil, stirring until the sugar dissolves. Let this mixture barely simmer.
- Put one-quarter cup of the sugar into the container of a food processor equipped with a metal blade. Add the egg whites. Combine the remaining two tablespoons of water and the vinegar and set aside. Start processing the egg whites for eight seconds while adding the water and vinegar through the feed tube. Process for exactly two minutes, no longer. The mixture should be thick and hold its shape.
- Pour and scrape the mixture into a mixing bowl. It is not necessary to clean the processor container.
- Return the container and blade to the machine and add the chocolate pieces. Add the remaining sugar and coffee powder into the container of the food processor. Start processing until the chocolate is very finely textured. At this point, with the machine running, gradually add the simmering syrup through the feed tube. Process for 30 seconds.
- Stop the machine and add the egg yolks and vanilla. Process by starting and stopping the machine four times (four short pulses). Scrape the egg whites back into the machine and combine the mixture, using a few short pulses, just until the egg whites have almost disappeared. Do not overprocess.
- If you are going to serve this dish as a mousse, pour and scrape it into a one-and-one-half-quart serving dish. Refrigerate at least four hours or, preferably, overnight.
- If you are to serve this mixture as a souffle, butter eight six-fluid-ounce individual souffle dishes, using about one teaspoon of butter for all of them. Sprinkle the inside of each with sugar, using a total of four teaspoons. Shake out the excess.
- Pour an equal amount of the chocolate mixture into each dish. Place in the oven and bake 12 minutes, or until well puffed and soft and creamy on the inside. Serve immediately.
STRAWBERRY-CHOCOLATE CHIP BREAD PUDDING
Make and share this Strawberry-Chocolate Chip Bread Pudding recipe from Food.com.
Provided by Janeydoe
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees with rack in the middle of oven. Lightly butter one side of all the bread with 4T of softened butter. Set the bread, buttered side up, on a large baking sheet and bake for 15 minutes or until lightly toasted.
- Meanwhile, hull and thickly slice strawberries. Put them in a bowl and sprinkle with 2 T sugar. Toss and set aside.
- When bread is toasted, reduce oven temperature to 325 and set a large roasting pan half filled with water on the middle rack to act like a water bath. Trim the crusts off the bread and slice diagonally in half to form triangles.
- Use the remaining 1 T butter to grease a 9x12 inch baking dish. Line the sides of the dish with pieces of bread, points up. Line the bottom of the dish with more bread. Stand the remaining bread, points up, wedged between the bottom slices. (Don't worry if there are some spaces in between the slices or if the pieces standing up are a bit leaned over).
- Scatter almonds and chocolate chips over the bread and between the slices. Lift the strawberries with a slotted spoon, leaving the juices behind, scatter them around the dish.
- In a large saucepan heat the half and half and the remaining 1 Cup of sugar over moderate heat, stirring to dissolve the sugar, until the mixture is hot but not boiling.
- In a medium bowl, beat the whole eggs and egg yolks to blend. Whisk in vanilla. Remove the hot half and half from heat and immediately whisk into the eggs. Pour custard through a sieve into the baking dish. Set the dish in the rasting pan and bake for 35-40 minutes or until custard is set.
- Remove from water bath and serve warm, room temp or chilled.
Nutrition Facts : Calories 428, Fat 23.1, SaturatedFat 11.5, Cholesterol 202.6, Sodium 245.3, Carbohydrate 46.9, Fiber 2.2, Sugar 24, Protein 10.2
WHITE CHOCOLATE BREAD PUDDING SOUFFLE'
Bread Pudding recipe came from Mr. Lester's Steakhouse, Cypress Bayou Casino in Charenton, Louisiana. This is a wonderful Bread Pudding that all of South Louisiana (Cajun country) loves.
Provided by ruth_weeks2003
Categories Breads
Time 40m
Yield 4 16 oz souffle' dishes, 15 serving(s)
Number Of Ingredients 9
Steps:
- Bring heavy cream to a boil in a saucepan; stir in white chocolate until smooth.
- Mix remaining ingredients together, except bread, and stir into cream mixture until fully incorporated.
- Grind up or slice bread thin; soak bread in the custard for a couple of hours.
- Preheat oven to 350°F.
- Butter a large baking pan and fill the pan with the bread pudding.
- Bake about 40 minutes, until the bread pudding is firm to the touch and golden brown on top.
- After pudding cools, crumble some by hand into a bowl (about 6 cups).
- Make a basic meringue with two egg whites and one-half cup of sugar. Whip the meringue to stiff peaks, and fold in to crumbled bread pudding.
- Fill four (16 oz) souffle' dishes full.
- Bake at 350°F for about 40 minutes.
Nutrition Facts : Calories 816.6, Fat 39.8, SaturatedFat 22.6, Cholesterol 208.5, Sodium 657.4, Carbohydrate 95.6, Fiber 2.9, Sugar 45.2, Protein 15.5
COMMANDER'S PALACE BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE
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
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.
STRAWBERRIES AND CREAM BREAD PUDDING
I love all things strawberry so when I was asked to make bread pudding I decided to try adding strawberries. The results were heavenly. I have never liked bread pudding... until now that is. I will definitely be adding this to my list of favorites.
Provided by TGAGNE
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 8 inch square baking dish with the melted butter.
- Toss bread with the chopped strawberries, and place into the prepared pan. Beat the eggs, milk, cream, strawberry preserves, sugar, and vanilla in a medium bowl until frothy. Pour over the bread and lightly press down with a spatula until the bread has absorbed the milk mixture.
- Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 28.1 g, Cholesterol 63.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 160.5 mg, Sugar 19.3 g
More about "chocolate souffle bread pudding with red wine strawberries recipes"
CHOCOLATE COVERED STRAWBERRY BREAD PUDDING - THE …
From thecountrycook.net
Servings 12Total Time 1 hr 30 minsCategory BreakfastCalories 690 per serving
JAMES BRISCIONE'S CHOCOLATE AND RED WINE BREAD PUDDING
From finedininglovers.com
4/5 (6)Servings 8
BREAD PUDDING WITH WINE SAUCE RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE BREAD PUDDING WITH RASPBERRY SAUCE - FIVEHEARTHOME
From fivehearthome.com
WHITE CHOCOLATE STRAWBERRY BREAD PUDDING-THE LITTLE EPICUREAN
From thelittleepicurean.com
RED WINE CHOCOLATE CAKE WITH STRAWBERRIES RECIPE BY KATHY BECHTEL
From honestcooking.com
SWEET BREAD PUDDING WITH RED WINE AND CHOCOLATE SAUCE RECIPE
From eatsmarter.com
70+ CHOCOLATE AND STRAWBERRY DESSERTS - SOMETHING SWANKY
From somethingswanky.com
HOW TO MAKE STRAWBERRY WHITE CHOCOLATE BREAD PUDDING {RECIPE}
From chefsnotes.com
CHOCOLATE CHUNK BREAD PUDDING WITH RED WINE CHOCOLATE SAUCE
From dashofjazz.com
MARSHMALLOW CHOCOLATE BREAD PUDDING WITH QUéBEC …
From metro.ca
10 BEST STRAWBERRY BREAD PUDDING RECIPES - YUMMLY
From yummly.com
CHOCOLATE BREAD PUDDING RECIPE - ANDREW ZIMMERN
From foodandwine.com
CHOCOLATE SOUFFLE BREAD PUDDING DESSERT RECIPE
From ihavenet.com
STRAWBERRY BREAD PUDDING RECIPE - THE GINGERED WHISK
From thegingeredwhisk.com
DOUBLE CHOCOLATE-STRAWBERRY BREAD PUDDING | FOODTALK
From foodtalkdaily.com
CHOCOLATE ORANGE SOUFFLé BREAD PUDDING - FOODDIEZ.COM
From fooddiez.com
10 BEST STRAWBERRY CHOCOLATE PUDDING DESSERT RECIPES - YUMMLY
From yummly.com
BREAD PUDDING SOUFFLé WITH BOURBON SAUCE - FOOD AND WINE
From foodandwine.com
CHOCOLATE SOUFFLE PUDDINGS RECIPE - GOOD FOOD
From goodfood.com.au
CHOCOLATE SOUFFLE PUDDING | BEST CHOCOLATE
From bestchocolatee.blogspot.com
STRAWBERRY CHOCOLATE CHIP BREAD PUDDING - RECIPE GIRL®
From recipegirl.com
HOW TO MAKE CHOCOLATE SOUFFLé - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RASPBERRY CHOCOLATE BREAD PUDDING RECIPE
From twopeasandtheirpod.com
CHOCOLATE BREAD PUDDING WITH STRAWBERRY SAUCE RECIPE
From bakerrecipes.com
CHOCOLATE SOUFFLE BREAD PUDDING DESSERT RECIPE – AWESOME RECIPES
From recipesihn.wordpress.com
MARSHMALLOW CHOCOLATE BREAD PUDDING WITH QUéBEC STRAWBERRIES
From api.metro.ca
BREAD PUDDING SOUFFLE RECIPE - THERESCIPES.INFO
From therecipes.info
DOUBLE-CHOCOLATE BREAD PUDDING WITH STRAWBERRY SAUCE
From midwestliving.com
WHITE CHOCOLATE BREAD PUDDING WITH RED BERRY SAUCE RECIPE
From pillsbury.com
STRAWBERRY SHORTCAKE BREAD PUDDING RECIPE | SOUFFLE RECIPES, …
From pinterest.co.uk
BREAD PUDDING SOUFFLé WITH WHISKEY SAUCE RECIPE - RECIPES.NET
From recipes.net
CHOCOLATE SOUFFLE BREAD PUDDING WITH RED WINE STRAWBERRIES
From pinterest.co.uk
CHOCOLATE SOUFFLE BREAD PUDDING DESSERT RECIPE | AWESOME RECIPES
From recipesihn.wordpress.com
CHOCOLATE SOUFFLE BREAD PUDDING WITH RED WINE …
From pinterest.com
RED, WHITE, AND BLUE BREAD PUDDING RECIPE - KUDOS KITCHEN BY …
From kudoskitchenbyrenee.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love