test cook

COMMANDER'S PALACE
BREAD PUDDING SOUFFLÉ
WITH WHISKEY SAUCE

Bread Pudding was elevated to new heights with a Bread Pudding Soufflé. Don’t let the word soufflé deter you. This is a culinary slight of hand created by combining simple prepared bread pudding with meringue then baking it. There is no puff of air to fall since the meringue provides the light silky, fluffy texture.

Laughing after brunch one visit the late executive chef Jamie Shannon took us into Commander’s pastry kitchen for a demonstration. Magically simple and fun like Jamie.

Yields 6

Butter as needed for greasing baking pan and ramekins
3/4 cup sugar
1 teaspoon ground cinnamon
Pinch of nutmeg
3 large eggs
1 cup heavy cream
1 teaspoon vanilla
5 cups New Orleans French bread, cut into 1-inch cubes (see note)
1/3 cup raisins

WHISKEY SAUCE
1 cup heavy cream
1/2 tablespoon cornstarch
1 tablespoon water
3 tablespoon sugar
1/4 cup Bourbon

MERINGUE
9 large egg whites, at room temperature
3/4 cups sugar
1/4 teaspoon cream of tartar

To make the bread pudding: Preheat the oven to 350 degrees and grease an 8-inch square baking pan. In a large bowl, combine and mix together the sugar, cinnamon, and nutmeg. Add and whisk in the eggs, whisking until smooth, then whisk in the heavy cream and the vanilla. Add the bread cubes, tossing to coat evenly, then let stand so the bread can soak up the custard. HOW LONG? ALREADY PREHEATED OVEN SO NOT MORE THAN 10 MINUTES.

Place the raisins in the greased pan and top with the egg mixture. Bake for 25-30 minutes, or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the center comes out clean, it is done. The pudding should be nice and moist, not runny or dry. Cool to room temperature.

To make the whiskey sauce: Place the cream in a small saucepan over medium heat, and bring to a boil watching carefully so it does not boil over. Reduce the heat to very low. In a saucer, whisk the cornstarch and water together, then add this to cream, whisking constantly. Bring to a boil, then reduce the heat and let simmer for a few seconds, whisking (take care not to allow the mixture on the bottom of the pan to burn). Remove from the heat and stir in the sugar and the bourbon. The sauce should be of coating consistency, with a pleasingly sweet taste and good bourbon flavor. Cool to room temperature, stirring occasionally to stop a skin from forming.

MOVE TO NEW CHAPR HICH IWIL BE MERINGUES<>