Incredible Bread Pudding Soufflé Recipe: The Best Way to Use Stale French Bread by Chef Ryan Boudreaux
Prep Time: 30 minutes plus 45 minutes to cool
Cook Time: 1 hour
Total Time: 2 hours and 15 minutes
- 2 tablespoons unsalted butter (divided)
- 1 1/2 cups plus 2 tablespoons granulated sugar (divided)
- 6 large eggs, separated, egg whites chilled
- 4 cups dairy milk
- 1/4 cup raisins
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 1/4 teaspoon table salt
- 5 cups cubed stale French bread
- 1/2 teaspoon cream of tartar
- 1 1/2 cups packed dark brown sugar
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup heavy cream
- 1/4 cup spiced rum or dark rum
- 1 teaspoon ground cinnamon
Here's how to make it:
- Make the bread pudding, preheat the oven to 350 degrees F. Grease the bottom and sides of a 9x9-inch baking pan with 1 tablespoon of the butter.
- In the large bowl of an electric mixer, beat 1 1/2 cups sugar, the egg yolks, milk, raisins, cinnamon, vanilla, nutmeg and salt.
- Fold in the stale bread cubes, pressing them down into the liquid, and let them sit for 15 minutes so the bread absorbs some of the liquid.
- Pour the bread mixture into the greased baking pan, and bake until firm and golden brown, about 35 minutes. Remove, and let cool to room temperature, 45 minutes to 1 hour.
- Grease six 1-cup soufflé ramekins with the remaining tablespoon of butter. In the large bowl of an electric mixer, beat the egg whites at high speed until foamy. Gradually add the 2 tablespoons sugar and cream of tartar, and continue to mix on high speed until the meringue is thick and shiny, with stiff peaks.
- In a separate large bowl, pour the cooled bread pudding, and stir until smooth. Then, gently fold in the meringue. Fill the greased soufflé ramekin cups, mounding about an inch over the top rim. Place the filled soufflé cups on a sheet pan, and bake for 25 minutes, or until lightly browned and toasted on top. While the soufflés are in the oven, make the rum sauce.
- Make the rum sauce: In a heavy medium saucepan, combine brown sugar and butter, and stir over medium heat until melted and smooth, 2 to 3 minutes.
- Stir in the heavy cream, rum, and cinnamon, reduce heat to low, and bring to a simmer. Simmer until the sauce thickens, stirring occasionally, about 5 minutes. Serve immediately by poking a hole in the top of each soufflé, and pouring about 2 tablespoons of warm rum sauce into each.
Lagniappe Tips: Make sure your egg whites have no yolk in them, and that they are cold before whipping. If the rum sauce separates, stir it vigorously with a spoon or wire whip until it forms a uniform consistency again.
Photos: Chef Ryan Boudreaux
Related Products on Amazon We Think You May Like:
The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes From the Big Easy by Ryan Boudreaux $11
Granulated Sugar $2 & Up
Vanilla Extract $4 & Up
Raisins $3 & Up
Cinnamon $3 & Up
Nutmeg $4 & Up
Dark Brown Sugar $2 & Up
Cream of Tartar $3 & Up
Table Salt $1 & Up
1-Cup Ramekins $8 & Up
9x9-inch Baking Pans $8 & Up
Electric Mixers $15 & Up
Saucepans $10 & Up
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