BREAD PUDDING
Ingredients:

6 Eggs
1 qt. Heavy Cream
4 cups Sugar
1 T. Vanilla
1 T. Cinnamon
1/8 T. Nutmeg
1 cup Raisins
3 loaves Fresh Bread
(18: in length or approximately 1 1/3 G/ sliced thin)

Method:

1. In a large bowl mix sugar with the cinnamon and nutmeg. Add the eggs and whisk until mixed. Add the cream. Slice bread very thin and add it to the mix along with the raisins. Mix the bread into the custard thoroughly. The bread should be completely broken up with no whole slices remaining. If the mix is too loose add more bread and if it is too dry add more cream.
2. Pour the pudding mix into a buttered pan and bake at 325 degrees for approximately 50 minutes or until browned and center is done (Test with a toothpick). When done, remove from the oven and set aside.

WHISKEY SAUCE

The whiskey sauce must be ready before making the souffle. If you plan to top the souffle immediately after making the sauce, turn the oven up to 375 degrees so that it can be warming

Ingredients:

4 cups Heavy Cream
4 T. Water
2 T. Corn Starch
1 cup Sugar
1/2 cup Bourbon

Method:

Whisk together the cornstarch and the cold water. Bring the cream to a boil in a large pot. Pour the corn starch mix into boiling cream whisking vigorously. Let the sauce come back to a boil and remove from the heat. stir in the sugar and the bourbon. You may want to hold back a little of the bourbon and the sugar and add to your taste. Here at Commander's we like the full amount.

The recipe can be prepared to this point several hours in advance.

SOUFFLE
Ingredients:

10 cups Bread Pudding
2 cups Granulated Sugar
24 Egg Whites
4 oz. Clarified Butter
Serves 10 - 10 oz. cups

Method:

1. Measure 10 cups of cooked Creole Bread Pudding into a large mixing bowl and reserve on the side. Using the clarified butter, brush an even coating on to the souffle cups.
2. Place egg whites into a mixing bowl and whip until soft peak is achieved, add all sugar and continue to mix until stiff peak. Fill mold about 2 1/2 to 3 inches over rim, but not too high that it will fall over but to the desired height of the souffle. As you build the souffle, use more whites and less bread. place souffle in a 350 degree oven and bake for 30 minutes or until browned.
3. Note: Before cooking all souffles you might want to practice with one to see if you like the end result.
4. To Serve: Remove from oven and serve immediately placing whiskey sauce into top of souffle.