Today’s 5 star secret recipe will show you how to make a rich and sweet New Orleans dessert. At Commander’s Palace they take bread pudding to a whole new level with their soufflé style bread pudding topped with a sweet and creamy whiskey sauce. Once you taste this dish you will agree; it’s out of this world!
I also have a delicious recipe that is perfect for making a home cooked meal when you don’t have a lot of time to spare. These super easy cordon bleu croissants are made using packaged croissant dough which saves you a ton of time. Grab the recipe on our forum: Go Here
1 Weird Tip To Destroy Cellulite
Free video shows you how to fix awful trouble-spots fast.
Get instant access: Go Here
New 5 Star Secret Recipe
3/4 cup sugar
1 teaspoon ground cinnamon
1 pinch nutmeg
3 medium eggs
1 cup heavy cream
1 teaspoon vanilla extract
5 cups 1-inch cubed New Orleans French bread (see Tip)
1/3 cup raisins
1 cup heavy cream
1/2 tablespoon cornstarch
1 tablespoon water
3 tablespoons sugar
1/4 cup bourbon
9 medium egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
For the bread pudding: 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.
For the whiskey sauce: 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.
For the meringue: Preheat oven to 350 degrees F. Butter six 6-ounce ramekins.
First, be certain that the bowl and whisk are clean. The egg whites should be completely free of yolk, and they will whip better if the chill is off them. This dish needs a good, stiff meringue. In a large bowl or mixer, whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon: If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not over-whip or the whites will break down and the soufflé will not work.
In a large bowl, break half the bread pudding into pieces using your 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 1 1/2 inches. Smooth and shape tops with spoon into a dome over the ramekin rim.
Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. 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.
New Orleans French bread is very light and tender. If a substitute bread is used that is too dense, it will soak up all the custard and the recipe won’t work.
Source: Commander’s Palace
Get more secret restaurant recipes on our Secret Recipe Forum: Go Here
Or you can get our full collection of the world’s finest 5-Star Restaurant recipes: Go Here
Until Next Time… Be Well!
PS- Join us on Facebook and get more recipes and freebies: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=Email This Post ::: Print This Post
"America's Restaurant Recipes - Volume 1"
"America's Restaurant Recipes - Volume 2"