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Commander's Palace Creole Bread Pudding Soufflé

Commander’s Palace Creole Bread Pudding Soufflé

Commander's Palace Creole Bread Pudding Soufflé
Commander’s Palace Creole Bread Pudding Soufflé
Commander's Palace Creole Bread Pudding Soufflé
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Commander's Palace Creole Bread Pudding Soufflé
Ingredients
  • Butter, for greasing pan and ramekins
  • 1 ½ c. sugar, divided
  • 1 t. ground cinnamon
  • Pinch of nutmeg
  • 3 large eggs
  • 1 c. heavy whipping cream
  • 1 t. vanilla
  • 5 c. New Orleans French bread, cut into 1” cubes or a light Italian bread
  • ⅓ c. raisins
  • 9 large egg whites, at room temperature
  • ¼ t. cream of tartar
  • Whiskey Sauce*, recipe to follow
Instructions
  1. Preheat oven 350.
  2. Grease 8” square baking pan with butter.
  3. In large bowl, combine ¾ c. sugar, cinnamon and nutmeg.
  4. Add eggs and whisk until smooth. Add cream and vanilla and stir to combine.
  5. Add bread cubes and let stand until mixture is absorbed.
  6. In prepared pan, add raisins and top with bread mixture.
  7. Bake until pudding is golden brown and firm to the touch, 25-30 minutes (if a wooden pick is inserted in pudding and comes out clean, it is done.) The mixture should be moist, not runny or dry.) Let cool to room temperature.
  8. Preheat oven 350.
  9. Grease 8 (6-oz.) ramekins with butter and set aside.
  10. In bowl of a standing mixer or large bowl with hand mixer, beat egg whites and cream of tartar at high speed until foamy.
  11. Add ¾ c. sugar gradually, and continue beating until shiny and thick. If the whites stand up stiff when you pull out the spoon, the meringue is ready.
  12. In large bowl, break half of the bread pudding into pieces using your hands.
  13. Gently fold in ¼ of the meringue.
  14. Add a portion of this mixture to each ramekin.
  15. Place the remaining bread pudding in the bowl, break into pieces and carefully fold in rest of meringue.
  16. Top the souffles with this mixture. Using a spoon, smooth and shape the tops into a dome over the ramekin rim.
  17. Bake until golden brown, about 20 minutes. Using a spoon at the table, poke a hole in the top of each soufflé and pour room temperature Whiskey Sauce into each soufflé.
  18. Serve immediately.
Commander's Palace Creole Bread Pudding Soufflé
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Recipe By:
WHISKEY SAUCE:
Ingredients
  • ½ t. cornstarch
  • 1 T. water
  • 1 c. heavy whipping cream
  • 3 T. sugar
  • ¼ c. bourbon
Instructions
  1. In small bowl, combine cornstarch and 1 T. water.
  2. Whisk until combined.
  3. In small saucepan over medium heat, add cream; bring to a boil.
  4. Add cornstarch mixture to cream while whisking; return to a boil.
  5. Whisk and let simmer a few seconds more.
  6. Remove from heat.
  7. Stir in sugar and bourbon.
  8. Taste to make sure the sauce has a thick consistency, sweetness and good bourbon flavor.
  9. Cool to room temperature.
 

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