• Bread Pudding Souffle

    0 votes


    • 2 1/2 c. Bread pudding, cold
    • 3/4 c. Sugar ds Nutmeg Butter
    • 6 x Egg whites
    • 1 c. Sugar
    • 8 Tbsp. Butter, softened
    • 5 x Large eggs, beaten
    • 1 pt Heavy cream ds Cinnamon ds Nutmeg
    • 1 Tbsp. Vanilla
    • 1/4 c. Raisins
    • 12 slc Fresh French bread, 1" thick


    1. SOUFFLE-In a mixer, beat egg whites slowly. Add in sugar, beating constantly till meringue stands in a peak. Gently mix in egg whites and nutmeg into bread pudding mix. Press butter into the bottom of souffle dish and dush with sugar. Fill dish with meringue and bread pudding mix to a high peak. Bake at 350 in a preheated oven. Remove when souffle is golden. Serve with Bourbon Sauce. BREAD PUDDING-Preheat oven to 350 . In a large bowl, cream together sugar and butter. Add in Large eggs, cream, cinnamon, vanilla, raisins, mixing well. Pour into a 9" square pan, 1-3/4" deep. Set pan in a larger pan filled with water 1/2" from the top. Cover with aluminum foil. Bake for 45 tp 50 min. Uncover pudding for the last 10 min to brown the top. When done, the custard should be soft, not hard.

    Similar Recipes

    Leave a review or comment