Bread Pudding Soufflé with Rum Sauce
Bread Pudding Soufflé with Rum Sauce
Ingredients
- 1 cup (250 ml) 35% cream
- ¼ cup (60 ml) milk
- ¼ cup (60 ml) maple syrup
- 1 tsp (5 ml) vanilla
- ½ cup (105 g) brown sugar
- 3 eggs
- 1 pinch ground cinnamon
- 5 cups (250 g) stale bread, crusts removed, cubed
- 1/3 cup (45 g) raisins
- 4 egg whites
- ½ cup (65 g) icing sugar
- 1 tbsp cornstarch
- 2 tbsp (30 ml) water
- 1 cup (250 ml) 35% cream
- 1/3 cup (75 ml) maple syrup
- ¼ cup (60 ml) rum or bourbon
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a bowl, whisk together the cream, milk, maple syrup, vanilla, brown sugar, eggs and cinnamon. Add the cubed bread and raisins, stirring gently to coat the bread in the egg mixture. Let soak for 10 minutes. Pour the mixture into a deep, 8-cup (2 litre) baking dish similar to a soufflé dish.
- Bake for 30 minutes or until the egg mixture has set. Remove from the oven. Turn the oven to broil.
Bread Pudding Soufflé with Rum Sauce