Bread Pudding Souffle with Brown Sugar Bourbon Sauce

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4 cups French or Ciabatta bread, torn into bite-size pieces
3 eggs
3/4 cup sugar
1/4 tsp. salt
2 cups whole milk
2 tsp. vanilla
1 tsp. cinnamon
2 Tbsp. melted butter

1. Place the torn bread into a large bowl and set it aside.
2. Crack the eggs one at a time, placing the yolks and whites into separate bowls.
3. Cover the bowl containing the egg whites and place it in the refrigerator.
4. Add the sugar and salt to the egg yolks and beat them together until they become light in color.
5. Heat the milk until it is warm and slowly add the milk into the egg yolk mixture until it is all incorporated.
6. Stir in the vanilla and cinnamon and then pour this mixture over the torn bread.
7. Cover the bowl and place it in the refrigerator for at least one hour. This may be made a day ahead of time.
8. Preheat the oven to 375 degrees. Brush six (6 oz.) ramekins with melted butter and place them onto a baking sheet.
9. Using an electric mixer, whip the egg whites until they are very stiff and fluffy.
10. Fold the beaten egg whites into the bread pudding base and then carefully spoon the mixture into the ramekins.
11. Bake the souffles for 25 to 30 minutes or until puffed and golden. Serve immediately with the brown sugar bourbon sauce.

4 Tbsp. butter
1 cup brown sugar
1/4 cup cane syrup
1/4 cup bourbon
1 Tbsp. vanilla

1. Melt butter in a heavy saucepot.
2. Add the sugar and syrup and stir over medium heat until the sugar is completely dissolved.
3. Remove the pot from the heat and add the bourbon.
4. Place the pot over the heat again and continue stirring for 1 to 2 minutes.
5. Turn off the heat and stir in the vanilla.
6. Serve the sauce over the bread pudding souffle.