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Learning to Edit |
Bread Pudding Soufflé
*The bread should be very light and tender. Pudding Mix sugar, cinnamon and nutmeg in a large bowl. Beat in the eggs until smooth, then add cream. Stir in the vanilla and then add the bread. Let stand so the bread soaks up the liquid. If using raisins, put them in the bottom of a greased 8x8 square pan and cover them well with the bread to prevent them from burning. If not using raisins, just put the bread mixture in the pan. Bake at 350°F for 25-30 minutes or until golden brown and firm to the touch. A toothpick in the center should come out clean and the pudding should be moist, not runny or dry. Cool to room temperature. Make Grand Marnier Sauce. Meringue Beat egg whites with cream of tartar until foamy. Add sugar gradually, beating continually until shiny and stiff. (Original recipe says "Do not over-whip, or the whites will break down and the souffle will not work," but does not indicate what over-whipped egg whites look like.) Assembly Break half of the pudding into pieces ("using your hands or a spoon") in a large bowl. Gently fold in 1/4 of the meringue and distribute among 6 greased 6-ounce ramekins. Combine the remaining half of the pudding, also broken up, with the remaining 3/4 of the meringue, again being careful not to lose the air in the meringue, and evenly distribute among the ramekins. Smooth the tops into a dome with a spoon. Bake (again) at 350°F for roughly 20 minutes or until golden brown. Serve immediately. Serving Poke a hole in the top of each dome with a spoon and pour the room temperature Grand Marnier Sauce inside the soufflé. |
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