Bread Pudding Soufflé
Bread pudding is extremely popular in New Orleans, where it is served with serious whiskey sauce. Commander’s Palace prepares this variation, using the bread pudding as the base for a light souffle. Of course there’s whiskey sauce for this version, too!
- Bread Pudding
- Stale French Bread - 7 ounces (3/4 of a 36-inch loaf), cut into 1-inch cubes
- Egg Yolks - 3
- Eggs - 3
- Sugar - 1-1/4 cups
- Vanilla Extract - 4-1/2 tablespoons
- Cinnamon - 1 teaspoon
- Nutmeg - 1 teaspoon
- Unsalted Butter - 1/2 cup, softened
- Whole Milk - 4 cups
- Raisins - 1/2 cup
- Eggs - 6, separated
- Granulated Sugar - 1/2 cup
- Bread Pudding - 2-1/2 cups (above)
- Confectioner’s Sugar - 1/2 cup
- Whiskey Sauce
- Heavy (whipping) cream - 1 cup
- Sugar - 1/2 cup
- Bourbon - 1/4 cup
To make the bread pudding: Preheat the oven to 350 F. Toast the bread cubes in the oven for 12 to 13 minutes, until golden brown. Place in an ungreased 13- by 9- by 2-inch pan. In a large mixing bowl, beat the eggs and egg yolks on medium speed until frothy. Add the sugar, vanilla, cinnamon, and nutmeg. Blend well. Add the softened butter and blend, then mix in the milk. Sprinkle raisins over the bread cubes. Pour the custard mixture over the bread cubes and let stand for 5 minutes to allow the bread to become saturated. Bake for 40 minutes. The pudding should rise 2 to 3 times its original height, but once removed from the oven it will deflate a bit. Cool slightly.
To make the souffle: Preheat the oven to 375 F. Butter and lightly sugar a 1-1/2 quart souffle dish. Put the egg yolks and granulated sugar in the top of a double boiler over very low heat. Whisk the mixture until frothy and shiny. In a large mixing bowl, whip the egg-sugar mixture into the bread pudding until smooth. Beat the egg whites until frothy. Sprinkle with confectioner’s sugar, then beat to stiff peaks. Gently fold a large spoonful of egg white into the bread pudding mixture to lighten it, then gently fold the mixtures together. Fill the prepared souffle dish three-fourths of the way, allowing space for the mixture to rise. Wipe the lip of the dish clean. Bake 35 to 40 minutes, until puffed and golden.
To make the sauce: Prepare the cream at the last minute. Beat the cream until slightly thickened. Add the sugar and beat until thick but soft. Whisk in the bourbon.
To serve: Scoop spoonfuls of bread pudding souffle onto warmed dessert plates. Spoon whiskey sauce over and around the souffle.