INGREDIENTS
Unsalted butter, for pan and ramekins
1/4 cup of sugar
1 tsp ground cinnamon
1 tsp vanilla extract
Pinch of freshly ground nutmeg
3 large whole eggs
1 cup whole milk 3% - 15% )
1 teaspoon pure vanilla extract
5 cups day-old bread cut into 1-inch cubes
Meringue: 6 large egg whites* at room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar
Whiskey Sauce, (recipe below)
INSTRUCTIONS
STEP 1
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. 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.
This far we have a simple bread pudding.
You can stop here and not make the meringue for the Soufflé.
I suggest still making the custard sauce with or without the famous Commander's bourbon - whiskey. The sauce goes well with bread pudding.
STEP 2
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 1/2 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.
NOTE: Do not over whip, or whites will break down and souffle will not work.
STEP 3
In a large bowl, separate the bread pudding into the original pieces as best as you can. 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. Top off souffles with the rest of the meringue, piling it as high as you can on each ramekin. Bake immediately until golden brown; about 20 minutes. Serve immediately (the meringue will start to deflate).
TOPPING: Using a spoon or knife, poke a hole in the top of each soufflé and pour in the room-temperature whiskey sauce into the individual soufflé dishes.
Whiskey Sauce (Custard):
2 1/2 cups (600 ml.) whole milk
4 large free-range egg yolks*
2 tablespoons caster sugar
1 tablespoon flour
1 vanilla pod ( or 1/2 tsp vanilla extract )
1/4 cup bourbon -whiskey
* with any extra egg yolks make Hollandaise sauce
INSTRUCTIONS (for custard)
1. Pour milk and vanilla extract into a pot and bring just to the boil.
2. Remove from the heat and set aside.
In a large mixing bowl, whisk the egg yolks with the sugar and flour until pale.
Gradually add the warm milk to the egg mixture. Whisk well to prevent clumping.
Pour the mixture back into the pan and cook gently on a low heat for about 20 minutes -or- until thick. Add the whiskey. Adjust to taste. Whisk continuously.
Taste to make sure the sauce is sufficiently sweet. Pour into the center opening of each soufflé.