Commanders Palace Bread Pudding Souffle With Whiskey Sauce Recipes

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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.

WHISKEY SAUCE



Whiskey Sauce image

Serve this sauce with Commander's Palace Bread Pudding Souffle.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

1 1/2 cups heavy cream
2 teaspoons cornstarch
2 tablespoons cold water
1/3 cup sugar
1/3 cup bourbon

Steps:

  • Place cream in a small saucepan over medium heat and bring to a boil. Whisk together cornstarch and water; add to cream while whisking. Bring to a boil. Whisk; let simmer for a few seconds, taking care not to burn mixture on bottom. Remove from heat; stir in the sugar and bourbon. Stir until the sugar dissolves. Let cool to room temperature.

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

This recipe is from Chef Jamie Shannon from the famed Commander's Palace in New Orleans, LA. This is the restaurant's signature dessert, and the single most sought-after dish in the family's restaurant history. Make the bread pudding and the sauce in advance, the meringue just before assembling and baking.

Provided by Vicki Butts (lazyme)

Categories     Puddings

Time 1h15m

Number Of Ingredients 19

BREAD PUDDING:
3/4 c sugar
1 tsp ground cinnamon
pinch freshly grated nutmeg
3 medium eggs
1 c heavy cream
1 tsp pure vanilla extract (not an imitation)
5 c day-old french bread, cut into 1-inch cubes (see note below)
1/3 c raisins
WHISKEY SAUCE:
1 1/2 c heavy cream
2 tsp cornstarch
2 Tbsp cold water
1/3 c sugar
1/3 c bourbon
MERINGUE:
9 medium egg whites, room temperature
1/4 tsp cream of tartar
3/4 c sugar

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.

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.

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