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1
Preheat the oven to 350u00b0F.
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Grease an 8-inch square baking pan.
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To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl.
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Beat in the eggs until smooth, then work in the heavy cream.
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Add the vanilla, then the bread cubes.
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Allow the bread to soak up the custard.
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Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning.
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Bake for approximately 25 to 30 minutes or until the pudding has a golden color and is firm to the touch.
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If a toothpick inserted in the pudding comes out clean, it is done.
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It should be moist, not runny or dry.
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Let cool to room temperature.
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To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly.
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Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture.
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Add the sugar and bourbon, and stir.
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Let cool to room temperature.
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Preheat the oven to 350u00b0F, and butter six 6-ounce ceramic ramekins.
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To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk.
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This dish needs a good, stiff meringue, and the egg whites will whip better if the chill is off them.
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In a large bowl or mixer, whip the egg whites and cream of tartar until foamy.
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Gradually add the sugar, and continue whipping until shiny and thick.
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Test with a clean spoon.
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If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready.
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Do not overwhip, or the whites will break down and the souffle will not work.
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In a large bowl, break half the bread pudding into pieces using your hands or a spoon.
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Gently fold in a quarter of the meringue, being careful not to lose the air in the whites.
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Place a portion of this mixture in each of the ramekins.
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Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue.
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Top off the souffles with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin.
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With a spoon, smooth and shape the tops into a dome over the ramekin rim.
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Bake immediately for approximately 20 minutes or until golden brown.
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Serve immediately.
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Using a spoon at the table, poke a hole in the top of each souffle and spoon the room-temperature whiskey sauce into the souffle.
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Note: New Orleans French bread is very light and tender.
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Outside New Orleans, use only a light bread.
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If the bread is too dense, the recipe won't work.
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Italian bread is suggested as the most comparable.
