The best delicious Bread Pudding Souffle recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Bread Pudding Souffle recipe today!
Hello my friends, this Bread Pudding Souffle recipe will not disappoint, I promise! Made with simple ingredients, our Bread Pudding Souffle is amazingly delicious, and addictive, everyone will be asking for more Bread Pudding Souffle.
What Makes This Bread Pudding Souffle Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Bread Pudding Souffle.
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-WALDINE VAN GEFFEN VGHC42A-
2 1/2 c Bread pudding; cool
3/4 c Sugar
ds Nutmeg
Butter
6 Egg whites
BREAD PUDDING
1 c Sugar
8 tb Butter; softened
5 Eggs; beaten
1 pt Heavy cream
ds Cinnamon
ds Nutmeg
1 tb Vanilla
1/4 c Raisins
12 sl Fresh French bread; 1″ thick
SOUFFLE-In a mixer, beat egg whites slowly. Add sugar, beating constantly
until meringue stands in a peak. Gently fold in egg whites and nutmeg into
bread pudding mixture. Press butter into the bottom of souffle dish and
dush with sugar. Fill dish with meringue and bread pudding mixture to a
high peak. Bake at 350~ in a preheated oven. Remove when souffle is golden
brown. Serve with Bourbon Sauce. BREAD PUDDING-Preheat oven to 350~. In a
large bowl, cream together sugar and butter. Add eggs, cream, cinnamon,
vanilla, raisins, mixing well. Pour into a 9″ square pan, 1-3/4″ deep. Set
pan in a larger pan filled with water 1/2″ from the top. Cover with
aluminum foil. Bake for 45 tp 50 minutes. Uncover pudding for the last 10
minutes to brown the top. When done, the custard should be soft, not firm.
Yields
1 Recipe
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