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Ингредиенты
- 1 c. sugar
- 8 Tbsp. butter, softened
- 5 x Large eggs, beaten
- 2 c. heavy whipping cream
- 1/8 tsp cinnamon
- 1 Tbsp. vanilla extract
- 1/4 c. raisins
- 12 slc , each 1 inch thick, day-old French bread with crust
- 2 1/2 c. French bread pudding (recipe below)
- 6 x Large eggs, separated
- 1/2 c. plus 2 Tbsp. granulated sugar
- 1/2 c. confectioners' sugar
- 1 1/2 Tbsp. unsalted butter
- 1 c. sugar
- 1 c. heavy whipping cream
- 1 x cinnamon stick (or possibly 1/8 tsp. grnd)
- 1 Tbsp. unsalted butter
- 1/4 c. water (more if needed)
- 1/2 tsp cornstarch
- 1 Tbsp. bourbon
Инструкции
- To make French bread pudding: Preheat oven to 350 degrees. In large bowl of mixer, cream sugar and butter. Add in Large eggs, cream, cinnamon, vanilla and raisins.
- Mix well. Pour into a 2 inch deep, 9-by-12 inch pan. Arrange bread slices flat in egg mix and let stand 5 min. Turn bread over and let stand for 10 min to absorb liquid. Then, without breaking bread, push bread down in liquid so which most of bread is covered by egg mix. Set pan in larger pan filled with water to 1/2 inch from top. Cover with aluminum foil. Bake 45-50 min, uncovering pudding for the last 10 min to brown.
- Bread pudding souffle: Preheat oven to 375 degrees. Put 2 1/2 c. French bread pudding in a large mixing bowl (cold and chill remaining bread pudding for future desserts). Put egg yolks and 1/2 c. granulated sugar in top of a double boiler. Whip over simmering water with a whisk till frothy. Mix yolk mix with bread pudding in bowl till smooth. Beat egg whites in small bowl of mixer till frothy. Gradually add in confectioners' sugar, beating constantly till resulting meringue stands in stiff peaks. Gently fold egg whites into mix in bowl.
- Butter and dust with sugar (using remaining granulated sugar) a 2 1/2-qt souffle dish (or possibly a 1 1/2-qt souffle dish with collar). Turn souffle mix into dish, filling it 3/4 full. Wipe lip of souffle dish clean and bake 35-40 min.
- Whiskey sauce: In saucepan, combine sugar, cream, cinnamon stick and butter.
- Bring to a boil. Reduce heat to medium. Combine cornstarch and water. Add in to cream mix and cook, stirring constantly, 1-2 min. Remove from heat, stir in bourbon and set aside. Serve souffle warm from oven with sauce in a separate bowl on the side.
