New Orleans Good Food and Glorious Houses
Serves 6
Bread Pudding
1 cup sugar
3/4 tsp cinnamon
Pinch of nutmeg
1 whole egg plus 1 egg white, lightly beaten
1 cup half and half
1 tsp vanilla extract
4 to 5 cups cubed New Orleans French Bread
1/4 cup raisins
Whiskey Sauce
1 1/2 tsp cornstarch
1 Tbsp water
1 1/2 cups heavy cream
2 Tbsp sugar
2 Tbsp bourbon
Meringue
8 egg whites
1/2 cup sugar
Make the bread pudding: Preheat the oven to 350° F. Grease an 8 X 8-inch pan.
Mix the sugar, cinnamon, and nutmeg in a large bowl. Beat in the egg and egg white, then stir in the half and half and the vanilla. Add bread and raisins and stir. Pour into prepared pan and bake until lightly browned and a toothpick comes out clean, about 45 minutes. Cool.
Make the sauce: Whisk together the cornstarch and water. In a small saucepan over medium heat, bring cream to a boil. Add cornstarch mixture, whisking vigorously. Let mixture return to a boil. Then remove from heat and stir in sugar and bourbon. Allow to cool, then refrigerate.
Make the meringue: Preheat oven to 350° F. Butter 6 individual 1/2-cup custard cups.
In a large bowl, whip the egg whites until foamy. Continue to whip, adding sugar gradually, until shiny and thick.
In a large bowl, break half the bread pudding into small bits, using a large spoon or your hands, (Reserve the remaining half of the bread pudding for another time.) and gently stir in half the meringue. Then fold in half of the remaining meringue, reserving the rest. Spoon the mixture into the prepared cups and top each with a swirl of the reserved meringue. Bake in a water bath until tops are golden, about 20 minutes.
To serve, warm the Whiskey Sauce in a double boiler. Poke down the tops of the soufflés and spoon in a bit of the sauce.