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

9 medium egg whites

1/4 teaspoon cream of tartar

3/4 cup sugar

For 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, then work in the heavy cream. Add the vanilla,

then the bread cubes. Allow bread to soak up custard.

Place the raisins in the greased pan. Top with the bread-custard

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 of pudding

should be nice and moist, not runny or dry. Cool to room

temperature.

For the whiskey sauce: Place the 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 bourbon. Taste to make sure the sauce has a

thick consistency, a sufficiently sweet taste, and a good bourbon

flavor. Cool to room temperature.

For the meringue: Preheat oven to 350 degrees F. Butter six 6-ounce

ramekins.

First, be certain that the bowl and whisk are clean. The egg whites

should be completely free of yolk, and they will whip better if the

chill is off them. This dish needs a good, stiff meringue. In a

large bowl or 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 the bread pudding into pieces using

your hands or a spoon. Gently fold in one-quarter 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

soufflés with this lighter mixture, to about 1 1/2 inches. Smooth

and shape tops with spoon into a dome over the ramekin rim.

Bake immediately for approximately 20 minutes or until golden

brown. Serve immediately. Using a spoon, poke a hole in the top of

each soufflé at the table and pour the room-temperature whiskey

sauce inside the soufflé.

Tips: New Orleans French bread is very light and tender. If a substitute

bread is used that is too dense, it will soak up all the custard

and the recipe won't work.