Bread Pudding Soufflé With Whiskey sauce

1 cup sugar 1/2 cup butter (1 stick), softened
5 eggs, beaten
1 pint heavy cream
Dash of cinnamon
1 tablespoon vanilla
1/4 cup raisins
12 slices fresh of stale French bread, each 1 inch thick


6 eggs, separated
1/2 cup granulated sugar
1/2 cup confectioners’ sugar

Whiskey Sauce

1 cup sugar
1 cup heavy cream
1 cinnamon stick of dash of ground cinnamon
1 tablespoon unsalted butter
1/2 teaspoon cornstarch
1/4 cup water
1 tablespoon bourbon

Preheat oven to 350 degrees. In large bowl, cream sugar and butter. Mix in eggs, cream, cinnamon, vanilla, and raisins. Pour mixture into 1 3/4-inch-deep, 9-inch-square pan. Arrange bread slices flat in mixture and let stand for 5 minutes. Turn bread over and let stand for 10 minutes. Turn bread over and let stand for 10 minutes. Without tearing bread, press until most of it is covered b mixture. Set pan in a larger pan filled with water to 1/2 inch from top. Cover with aluminum foil. Bake 45 to 50 minutes, uncovering for last 10 minutes or until browned but still soft.

To make soufflé: Preheat oven to 375 degrees. Put yolks and granulated sugar in top of double boiler. And whisk over simmering water until frothy and shiny. Combine yolk mixture and 2 1/2 cups of baked bread pudding. Mix until smooth. In separate bowl. Beat egg whites until frothy. Gradually add confectioners’ sugar, beating whites to stiff peaks. Gently fold whites into mixture.

Butter and lightly sugar 1 1/2-quart soufflé dish. Turn mixture into dish, filling it 3/4 full. Wipe lip of dish clean, and bake 35 to 40 minutes. Serve immediately with sauce on the side.

To make sauce: Combine sugar, cream, cinnamon, and butter in saucepan. Bring to boil. Add cornstarch mixed with 1/4 cup water and cook, stirring, until sauce is clear. Remove from heat. And stir in bourbon.
Serves 8.

Recipe from A Grand Finale, Domain, Winter 1987