Ingredients
¾cupsugar
1tspground cinnamon
1pinchnutmeg
3medium eggs
1cupheavy cream
1tspvanilla extract
5cupsNew Orleans French bread,cubed into 1-inch pieces
1cupraisins
1cupheavy cream
½tbspcornstarch
1tbspwater
3tbspsugar
¼cupbourbon
9medium egg whites
¼tspcream of tartar
¾cupsugar
Preparation
Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.
Combine 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 bread to soak up custard. Place the raisins in the greased pan. Top with the bread-custard mixture, which prevents the raisins from burning.
Bake for approximately 25 to 30 minutes, or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done.
The mixture of pudding should be nice and moist, not runny or dry. Cool to room temperature.
Place the cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking.
Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat.
Stir in the sugar and bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.
Preheat oven to 350 degrees F. Butter six 6-ounce ramekins. *
In a large bowl or mixer, whip the egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick.
If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not over-whip.
In a large bowl, break half the bread pudding into pieces using hands or a spoon. Gently fold in one-quarter of the meringue, being careful not to lose the air in the whites. Add a portion of this base to 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 1½ inches. Smooth and shape tops with spoon into a dome over the ramekin rim.
Bake immediately for approximately 20 minutes or until golden brown.
Using a spoon, poke a hole in the top of each soufflé at the table and pour the room-temperature whiskey sauce inside the soufflé.
Serve immediately.
