Bread Pudding Souffle With Bourbon Sauce Recipe
Bread Pudding Souffle With Bourbon Sauce
Ingredients
- 1?2 cup butter, melted, plus more for coating ramekins
- 1 1?4 cups granulated sugar, divided, plus more for coating ramekins
- 4 eggs
- 1 pint heavy whipping cream
- 3?4 cup milk (for a non-dairy alternative try Silk soy milk used by Disney)
- 2 teaspoons vanilla extract
- 1?4 teaspoon cinnamon
- 1 small 12-ounce loaf French bread, cut into 1-inch cubes
- 1 cup strawberries, hulled and diced
- 4 egg whites
- 1 tablespoon butter 1 cup milk (for a non-dairy alternative try Silk soy milk used by Disney)
- 1?2 cup sugar
- 1 egg
- 1?4 cup bourbon
- 1 teaspoon vanilla
Souffle
Bourbon Sauce
Instructions
- Heat oven to 375°F.
- Brush 8 (10 oz.) ramekins with melted butter and coat with sugar, tapping out any excess.
- Using parchment paper, create a collar around each ramekin, making sure the paper extends 11?2 inches above the lip of the ramekin. Spray lightly with non-stick cooking spray.
- Combine butter, 3?4 cup sugar, eggs, cream, milk, vanilla, and cinnamon in a large mixing bowl . Mix well to combine.
- Add bread to mixture and gently mix until liquid is absorbed into the bread, but bread is not falling apart.
- Add strawberries to the mixture and fold to combine.
- Whip egg whites and remaining 1?2 cup sugar using an electric mixer with a whip attachment. Whip until stiff peaks form and sugar is dissolved.
- Gently fold bread mixture into the egg white mixture.
- Measure out one cup of batter and spoon into a ramekin. Repeat with remaining ramekins.
- Place ramekins on a rimmed baking sheet and place in oven.
- Cook for 25–35 minutes, until soufflés have risen, the center is firm, and the top is lightly golden brown.
- Remove from oven, remove collars, and pour bourbon sauce into the center of each soufflé.
- Serve immediately.
- Combine the butter, milk, and sugar in a small saute pan. Cook over medium heat until sugar has dissolved. Do not let mixture boil.
- Combine the egg and 1 tablespoon of warm mixture in a small bowl. Mix well until combined. Stir in bourbon and vanilla.
- Add the egg mixture to the warm milk mixture and continue to cook over medium heat until mixture thickens and lightly coats the back of a spoon, about 5 to 7 minutes. Remove from heat and pour over soufflés.
Souffle
Bourbon Sauce