Souffleed Irish Whiskey Bread Pudding - Serves 4-6

ingredients

• 8 oz. Challah bread (1/2 of a large loaf) cut into 1 inch cubes
• 1 cup pecans, toasted and roughly chopped
• 3 large eggs, whites and yolks seperated
• 1/3 cup plus 2 Tbsp. superfine sugar
• 3/4 cup half and half
• 3/4 cup heavy cream
• 1/3 cup Irish Whiskey
• 1/2 Tsp. nutmeg, freshly ground
• 1 Tsp. pure vanilla extract
• pinch of salt
• 1 jar Stonewall Kitchen Coffee Caramel Sauce
• 1 jar Stonewall Kitchen Bittersweet Chocolate Sauce

directions

1. Preheat oven to 350 Degrees F and place oven rack in the center of the oven
2. Butter a 2 quart soufflé or gratin dish
3. Place bread cubes and pecans in a large mixing bowl
4. Combine the egg yolks and sugar in another mixing bowl and gently mix to blend
5. Add a pinch of salt, the half and half and the heavy cream slowly to ensure that there are no lumps
6. Add the whiskey, nutmeg and vanilla, stir, and allow to set for 15 minutes, allowing the sugar to melt
7. Pour this mixture over the bread cubes
8. Beat egg whites with a pinch of salt until they form soft peaks. Slowly add 2 Tbsp. superfine sugar while beating and continue to beat until the whites are stiff and glossy
9. Gently fold the egg whites into the bread pudding
10. Pour into the buttered dish and bake for about 30 minutes
11. Remove the pudding from the oven and allow to sit for 10 minutes before serving
12. Serve warm with your choice of Stonewall Kitchen Coffee Caramel Sauce or Stonewall Kitchen Bittersweet Chocolate Sauce