Bread Pudding Souffle
| Yield: | 4 Servings |
| Categories: | New Orleans, Pal, Puddings, Desserts |
| PUDDING | ||
| 7 | oz | Bread, French, stale cut |
| DIVIDER | -- into 1-inch cubes | |
| 3 | lg | Egg yolks |
| 3 | lg | Eggs |
| 1 3/4 | c | Sugar |
| 4 1/2 | tb | Vanilla |
| 1 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1/2 | c | Butter, softened |
| 4 | c | Milk, whole |
| 1/2 | c | Raisins |
| SOUFFLE | ||
| 6 | lg | Eggs, separated |
| 1/2 | c | Sugar, granulated |
| 2 1/2 | c | Bread Pudding |
| 1/2 | c | Sugar, confectioner's |
| WHISKEY SAUCE | ||
| 1 | c | Cream, heavy |
| 1/2 | c | Sugar |
| 1/4 | c | Bourbon |
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