Commander Palace Bread Pudding Souffle With Whiskey Sauce Recipe 55 Food

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NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE



New Orleans Style Bread Pudding with Whiskey Sauce image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 20

12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups plus 2 tablespoons light brown sugar
4 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup raisins
Confectioners' sugar, for garnish
1 recipe Whiskey Sauce, recipe follows
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup bourbon or other whiskey
Pinch salt
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
  • Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
  • Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
  • Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
  • In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE



Bread Pudding Souffle With Whiskey Sauce image

I love bread pudding! this recipe comes from one of my favorite restaurants,The Commander's Palace in New Orleans! Cut the boubon in half if you consider the taste too strong. Enjoy!

Provided by Bev I Am

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

3/4 cup sugar
1 teaspoon ground cinnamon
1 pinch of freshly grated nutmeg
3 eggs
1 cup heavy cream
1 teaspoon pure vanilla extract (use a high-quality extract, not an imitation)
5 cups day-old French bread, cut into 1-inch cubes (see Note)
1/3 cup raisins
1 1/2 cups heavy cream
2 teaspoons cornstarch
2 tablespoons cold water
1/3 cup sugar
1/3 cup Bourbon
9 medium egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • Preheat the oven to 350°F.
  • Grease an 8-inch square baking pan.
  • To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl.
  • Beat in the eggs until smooth, then work in the heavy cream.
  • Add the vanilla, then the bread cubes.
  • Allow the bread to soak up the custard.
  • Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning.
  • Bake for approximately 25 to 30 minutes or until the pudding has a golden color and is firm to the touch.
  • If a toothpick inserted in the pudding comes out clean, it is done.
  • It should be moist, not runny or dry.
  • Let cool to room temperature.
  • To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly.
  • Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture.
  • Add the sugar and bourbon, and stir.
  • Let cool to room temperature.
  • Preheat the oven to 350°F, and butter six 6-ounce ceramic ramekins.
  • To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk.
  • This dish needs a good, stiff meringue, and the egg whites will whip better if the chill is off them.
  • In a large bowl or mixer, whip the egg whites and cream of tartar until foamy.
  • Gradually add the sugar, and continue whipping until shiny and thick.
  • Test with a clean spoon.
  • If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready.
  • Do not overwhip, or the whites will break down and the soufflé will not work.
  • In a large bowl, break half the bread pudding into pieces using your hands or a spoon.
  • Gently fold in a quarter of the meringue, being careful not to lose the air in the whites.
  • Place a portion of this mixture in each of the ramekins.
  • Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue.
  • Top off the soufflés with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin.
  • With a spoon, smooth and shape the tops into a dome over the ramekin rim.
  • Bake immediately for approximately 20 minutes or until golden brown.
  • Serve immediately.
  • Using a spoon at the table, poke a hole in the top of each soufflé and spoon the room-temperature whiskey sauce into the soufflé.
  • Note: New Orleans French bread is very light and tender.
  • Outside New Orleans, use only a light bread.
  • If the bread is too dense, the recipe won't work.
  • Italian bread is suggested as the most comparable.

COMMANDER'S PALACE BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE



Commander's Palace Bread Pudding Souffle with Whiskey Sauce image

Adapted from "Commander's Kitchen," by Ti Martin and Jamie Shannon,Copyright 2000by Commander's Palace, Inc. Used by Permission of Broadway Books, a Division ofRandom House.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 12

Unsalted butter, for pan and ramekins
1 1/2 cups sugar
1 teaspoon ground cinnamon
Pinch of freshly ground nutmeg
3 medium whole eggs
1 cup heavy cream
1 teaspoon pure vanilla extract
5 cups day-old French bread, or other light bread, cut into 1-inch cubes
1/3 cup raisins
9 medium egg whites, room temperature
1/4 teaspoon cream of tartar
Whiskey Sauce, for serving (optional)

Steps:

  • 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. Scatter raisins in greased pan; top with egg mixture, which will prevent raisins from burning. 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.
  • 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 remaining 3/4 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. Do not overwhip, or whites will break down and souffle will not work.
  • In a large bowl, break half the bread pudding into pieces using your hands or a spoon. 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. Place remaining bread pudding in bowl, break into pieces, and carefully fold in rest of meringue. Top off souffles with this lighter mixture, piling it high, about 1 1/2 inches over top edge of ramekins. With a spoon, smooth and shape tops into a dome over ramekin rims. Bake immediately until golden brown, about 20 minutes. Serve immediately. Using a spoon at the table, poke a hole in the top of each souffle, and spoon the room-temperature whiskey sauce into the souffles.

BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding with Whiskey Sauce image

Make and share this Bread Pudding with Whiskey Sauce recipe from Food.com.

Provided by Jellyqueen

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

4 slices stale bread
4 tablespoons sugar
3 1/2 cups milk
4 eggs, separatged
1 tablespoon vanilla
1 pinch salt
1/4 cup butter
raisins (optional)
1/2 cup sugar
1/4 cup water
1/8 cup butter
whiskey

Steps:

  • BREAD PUDDING:
  • Break bread into ovenproof dish (1-1/2 quart at least).
  • Soften bread with small amount of milk.
  • Beat sugar and egg yolks.
  • Add milk, stir well.
  • Add vanilla and salt.
  • Pour milk mixture over bread.
  • Fold in raisins if used.
  • Cut butter into chunks and fold in.
  • Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean.
  • Make meringue adding 2 level tablespoons sugar to each egg white.
  • Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling).
  • Serve warm
  • WHISKEY SAUCE:
  • Cook until dissolved.
  • Remove from heat, add whiskey to individual taste.

Nutrition Facts : Calories 291.1, Fat 15.3, SaturatedFat 8.8, Cholesterol 130.8, Sodium 247.6, Carbohydrate 30.5, Fiber 0.3, Sugar 19.6, Protein 7.7

BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding With Whiskey Sauce image

Make and share this Bread Pudding With Whiskey Sauce recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups milk
1/4 cup butter
1/2 cup sugar
1 teaspoon ground cinnamon or 1 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs, slightly beaten
6 cups dry bread cubes
1/2 cup raisins
1 cup packed brown sugar
1/2 cup butter
3/4 tablespoon Bourbon or 2 teaspoons brandy extract

Steps:

  • Heat milk and butter in saucepan until butter is melted and milk is hot. Mix sugar, cinnamon, salt and eggs in a large bowl, blending well. Stir in bread cubes and raisins. Stir in milk mixture. Pour in ungreased 8x8 casserole dish or baking dish that's 2-inches deep.
  • Place in a larger rectangular 9x13 dish; pour boiling water into rectangular pan until 1-inch deep. Bake uncovered at 350F for 40-45 minutes or until knife inserted 1-inch from edge of casserole comes out clean,.
  • WHISKEY SAUCE:.
  • Heat all ingredients until boiling in heavy saucepan over medium heat. Stir constantly until sugar is dissolved. Serve sauce over warm bread pudding.

Nutrition Facts : Calories 618.1, Fat 28.9, SaturatedFat 17.2, Cholesterol 142.9, Sodium 577.6, Carbohydrate 83.9, Fiber 1.5, Sugar 60.7, Protein 8.1

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