03.25.08
Bread Pudding Soufflé
This is a recipe I just transcribed from my recipe file for a friend. It is from somewhere in New Orleans, but I don’t know where (if anyone does, I would love to credit it properly). Anyway, it is about the best soufflé I have ever had, so I wanted to share it with you all. No special reason, just a little something to share with you all.
Bread Pudding Soufflé
For the bread pudding:
10 cups stale French bread cubes
3 egg yolks
3 whole eggs
1 ¾ cups sugar
4 ½ Tbsp vanilla
1 tsp cinnamon
1 tsp nutmeg
½ cup butter, softened
4 cups milk
½ cup raisins, soaked in water-Toast the bread crumbs in the oven, place in an ungreased 13X9 pan
-Beat the eggs and egg yolks together in separate bowl
-Add the sugar, vanilla, cinnamon and nutmeg – stir to combine
-Add the butter, beat in
-Stir in the milk
-Sprinkle raisins over the bread crumbs, then pour the egg/milk mixture over all that.
-Bake at 350 for about 40 minutes until browned and puffed. Let cool – will sink some as it cools.For the Soufflé:
½ cup sugar
6 egg yolks
2 ½ cups bread pudding (not all of it, you will have some left over to enjoy)
6 egg whites
½ cup confectioner’s sugar-Over a double-boiler, mix/warm sugar and egg yolks GENTLY so as to combine thoroughly, but DON’T cook the egg yolks.
-If you have not scrambled your eggs, add the bread pudding and stir to combine, again, being gentle with the heat, but combining thoroughly.
-In a separate (copper if you have it) bowl, whip the egg whites and sugar together to stiff peaks.
-Fold in the bread pudding mixture and bake the soufflé for 35-40 minutes at 375.For the Bourbon Sauce:
1 cup sugar
1 cup whipping cream
Dash cinnamon
1 Tbsp butter
1 ½ - 2 tsp cornstarch
1/2 cup water
1 Tbsp bourbon or rum-In saucepan, combine sugar, cream, cinnamon and butter. Bring to boil
-Mix the cornstarch and water together in a separate bowl, then whip into boiling sauce. Sauce should thicken pretty quicky.
-Remove from heat, stir in booze and use while warm on top of the soufflé.
Nothing short of awesome! I hope you all enjoy, and if anyone makes it and wants to send me a photo, I’ll post it!
Stumble it!
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Eize said,
March 26, 2008 at 5:45 am
Ooooh! Sounds delish!!!
Barzelay said,
March 27, 2008 at 2:28 am
Commander’s Palace is the place known for their “bread pudding souffle,” but it’s quite different from this recipe. Their recipe is here.
Legolas said,
March 29, 2008 at 2:18 am
Matt,
I am extremely happy to have stumbled upon your blog, but, at the same time, I am equally disappointed that you have not addressed the death of E.G. Gygyax in an appropriate manner. I will assume that you will do so in the future; otherwise my faith in you and humankind will have diminished substantially. Sincerely, a fellow nerd.
Chef Matt said,
March 30, 2008 at 9:34 pm
Eize - You’re right, it is! Try it
Barzelay - I think this may have been the place. It is an old recipe that I have, if I remember correctly, I originally copied it from some old, yellowing newspaper that my mom had tucked away somewhere. So perhaps this is how they used to make this souffle back in the day. That being said, this recipe is amazing, and if it is from there, I want to be sure everyone knows that this was from them.
Legolas - Perhaps you know me too well. I am proud to say that I whiled away many (perhaps too many) an hour as a youth playing Dungeons and Dragons, and the passing of Mr. Gary Gygax was indeed sad for me to hear. That being said, as this is a food blog, there is not much I can do to say all that much about him that would fit in with the theme. But please know that I do mourn his passing, and I hope that wherever he is, he has made has rolled the dice well so as to have a happy afterlife.