Creole Bread Pudding Souffle
This week we needed something sweet to round out the month. Let’s face it, June has been a long month. Creole Bread Pudding Souffle was just what the doctor ordered. You can make it for an event or you can save it all for yourself. We certainly did.
Ingredients
½ cup butter, softened
1 cup sugar
5 large eggs
2 cups whipping or heavy cream
1 Tbsp vanilla extract
⅛ tsp ground cinnamon
¼ cup raisins (optional)
12 slices French bread (1-inch thick)
1 Tbsp butter
1 ½ tsp sugar
6 large eggs, separated
½ cup sugar
½ cup powdered sugar, sifted
Whiskey Sauce
The night before, slice your bread and lay it out on a baking sheet in your oven. Don't turn the oven on, don't cover the bread. You want to give the bread time to become a little stale so that it absorbs the mixture without disintegrating into it.
Using an electric mixer, beat your 1/2 cup of butter at medium speed. Slowly add 1 cup of sugar beating well. The sugar should be fully incorporated before you begin to add the eggs one at a time. Once the eggs are fully beaten in, add cream, vanilla, cinnamon, and raisins (if desired.) Lightly grease a 13 by 9 by 2 pan, preferably a clear casserole dish.
Remove your bread from the oven, and transfer the slices to mixture, laying them flat; let them stand for 10 minutes. Flip the slices over and let them sit for another 10 minutes. During this time, set your oven to 350*F to preheat.
Cover the pan with aluminum foil and place into a larger shallow pan. Pour hot water into the larger pan to a depth of 1 inch. Transfer the entire thing to the oven and bake for 40 minutes. Remove the aluminum foil and bake for an additional 10 minutes.
Place 2 1/2 cups of the baked bread mixture into a large bowl and set to the side. Reserve the remainder for something else. (We think it's an easy breakfast if you reheat it, or a quick dessert if you throw on any remaining whiskey sauce.)
Grease a 1 1/2 quart souffle dish with 1 Tbsp butter; coat the sides and bottom with 1 1/2 Tbsp sugar and set it to the side.
Combine egg yolks with 1/2 cup sugar in the top of a double boiler; place over simmering water and beat at high speed with an electric mixer for 4 minutes or until the mixture thickens. (You can do this section by hand if you want to, but your wrists will hurt after.) Add the yolk mixture to the bread that you reserved and beat at medium speed until smooth. Set aside, and take the time to preheat your oven up to 375*F.
Beat your egg whites at high speed with an electric mixer until foamy. Slowly add powdered sugar, beating until stiff peaks form; fold the egg whites into a bread mixture. Pour this into your prepared souffle dish. Bake the entire thing for 40 minutes at 375*F.
Serve warm with whiskey sauce.
Whiskey Sauce
1 cup sugar
1 cup whipping cream or heavy cream
⅛ tsp ground cinnamon
1 Tbsp butter
1 ½ cornstarch
¼ cup water
Combine sugar, whipping cream, cinnamon, and butter into a heavy saucepan. Cook over medium heat until the sugar dissolves, stirring often. In a separate dish, combine the cornstarch and water, then pour into the cream mixture and bring to a boil, stirring constantly. Keep it at a boil for 1 minute. Remove from heat and stir in the bourbon. Serve warm.
Be careful while making the whiskey sauce as melted sugar is ridiculously hot and burns like mad if you manage to get it on you.
NOTES
When talking about egg whites, 'foaminess' and 'stiff peaks' what are we talking about? Foamy egg whites should be slightly opaque, mostly made of liquid but with some bubbles. Stiff peaks on the other hand are when you can pull your whisk out of the mixture and have it form a little mountain top, that doesn't fall over once you fully remove the whisk. Still confused? Check out this page from The Spruce.
Bourbon can be bought in small bottles from your local liquor store if you don't want to buy a large bottle just for one recipe.
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