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Experience the Magic: Commander’s Palace Bread Pudding Soufflé with Whiskey Sauce

The very mention of “Soufflé” used to send shivers down my spine. For years, the thought of attempting such a delicate culinary feat felt like stepping into the hallowed kitchens of a Michelin-starred chef, a domain reserved for culinary titans like Julia Child. Yet, here I am, not only having conquered the soufflé but presenting a recipe for one of the most iconic desserts from New Orleans: the legendary Bread Pudding Soufflé with Whiskey Sauce, just like the one served at the historic Commander’s Palace.

My personal journey with this magnificent dessert began subtly. My mom and her husband, avid travelers and food enthusiasts, embarked on a memorable trip to New Orleans last year. During their visit, they dined at the renowned Commander’s Palace, a true institution in NOLA’s vibrant culinary scene. Their waiter, with an undeniable air of authority and pride, insisted they try the Bread Pudding Soufflé, a dessert for which the restaurant is famously celebrated. After hearing their rave reviews and later polling my Facebook community, I quickly realized the immense popularity and legendary status of this sweet creation.

Upon their return, my husband, Joe, was utterly captivated by their description of this exquisite dessert. He became convinced that we *had* to recreate it at home. His enthusiasm led him to promptly order The Commander’s Kitchen Cookbook, ensuring we had the authentic recipe at our fingertips. Life, as it often does, got in the way, and the cookbook sat waiting. Time slipped by until Joe’s birthday arrived last week. As is often the case when trying to find the perfect gift, I found myself stumped. Then, inspiration struck: what better surprise than to bake him the very dessert he had been dreaming of?

This isn’t just any bread pudding; it’s a symphony of textures and flavors. The foundation is a rich, comforting bread pudding, infused with warm cinnamon and dotted with plump, sweet raisins. This homely base is then crowned with a delicate, ethereal meringue. Baked to puffy, golden perfection, the soufflé rises majestically. The final, magical touch involves gently poking a deep hole into its cloud-like center, which is then generously filled with a velvety, boozy whiskey cream sauce. The presentation alone is a work of art, promising an unforgettable gastronomic experience.

As I embarked on this ambitious baking project, a knot of anxiety tightened in my stomach. The fear of it “flopping” loomed large. I spent the entire day in a state of nervous anticipation. Having never visited Commander’s Palace or tasted their famous dessert myself, I relied heavily on Google, scouring images to even understand what the finished product should look like. Yet, after Joe and my mom tasted my creation, their unanimous verdict was a resounding “It tastes just like it!” A wave of relief washed over me. WHEW! Mission accomplished!

So, whether you’ve had the pleasure of indulging in this iconic dessert at Commander’s Palace and yearn to recreate that memory in your own kitchen, or perhaps this divine description has simply piqued your interest, I wholeheartedly encourage you to give it a try. If someone who once considered soufflés to be the exclusive domain of master chefs can successfully bake this, then anyone can!

To ease any apprehension, especially if you’re as new to this as I once was, here are a few glimpses into the preparation process. These “prep photos” might just be the visual guide you need to confidently tackle this delightful challenge.

Here, you can see the rich bread and custard mixture being carefully poured over the plump raisins, ready for its initial bake to become the foundation of our soufflé.

These individual portions, adorned with their proud domes of puffy meringue, are making their grand entrance into the oven, where they will transform into a light and airy soufflé.

Just out of the oven, perfectly golden brown and beautifully risen, these soufflés are almost ready for their grand reveal and, more importantly, to be served and devoured!

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Bread Pudding Soufflé with Whiskey Sauce

Indulge in this exquisite Bread Pudding Soufflé, a rich blend of cinnamon and plump raisins, topped with a delicate meringue and filled with a decadent whiskey cream sauce. A truly beautiful and impressive dessert.

Prep Time
10 mins

Cook Time
20 mins

Total Time
30 mins

Cuisine: American
Keyword: Bread Pudding Soufflé with Whiskey Sauce

Servings: 6
Calories: 787 kcal

Author: Michaela Kenkel

Ingredients

For the Bread Pudding:
3/4 cup sugar
1 teaspoon ground cinnamon
Pinch of ground nutmeg
3 medium eggs
1 cup heavy cream
1 teaspoon pure vanilla extract (DO NOT USE IMITATION)
5 cups day old french bread (Italian works, too, cut into 1 inch cubes)
1/3 cup raisins
For the Whiskey Sauce:
1 1/3 cup heavy cream
2 teaspoons cornstarch
2 tablespoons cold water
1/3 cup sugar
1/3 cup bourbon
For the Meringue:
9 medium egg whites (at room temperature)
1/4 teaspoon cream of tartar
3/4 cup sugar

Instructions

Preheat the oven to 350 degrees F (175 C) and grease an 8×8 baking dish.
To make the Bread Pudding: Beat eggs with spices and sugar until smooth. Gradually add in the cream and vanilla extract. Gently fold in the bread cubes, stirring until they have fully absorbed the liquid. Scatter the raisins evenly into the bottom of the prepared pan, then pour the bread/custard mixture over the top. Bake for 25-30 minutes, or until the pudding achieves a golden brown color and a toothpick inserted into the center comes out clean. Set aside to cool completely to room temperature.
To make the Whiskey Sauce: In a small bowl, combine the bourbon and sugar; set aside. In a separate small bowl, whisk together the cornstarch and cold water; set aside. In a saucepan over medium heat, bring the heavy cream to a boil, stirring frequently to prevent scorching. Add the cornstarch mixture and return to a boil. Boil for 30 seconds, stirring constantly, until thickened. Remove from heat and stir in the bourbon mixture. Set aside to cool to room temperature.
While the bread pudding and sauce are cooling, separate your egg whites for the meringue and let them sit on the counter to reach room temperature. This is crucial for optimal meringue volume.
When you are ready to prepare/serve the soufflés: Preheat your oven to 350 degrees F (175 C) and generously butter six 6-ounce ramekins.
Divide your cooled bread pudding into two equal halves, crumbling each with your fingers or a spoon into two separate bowls. Set aside. In your stand mixer, fitted with the whisk attachment, place the room-temperature egg whites (ensure absolutely no yolk is present) and cream of tartar. Begin whisking on medium speed until the egg whites become foamy. Gradually add the sugar, a tablespoon at a time, continuing to whisk until stiff, glossy peaks form. The meringue should hold its shape firmly. Take about 1/4 of the prepared meringue and gently fold it into one of the halves of the crumbled bread pudding until just incorporated. Avoid overmixing, as this will deflate the egg whites. Divide this mixture equally among the prepared ramekins. Take the remaining meringue and carefully combine it with the second half of the bread pudding. Use this mixture to top each ramekin, forming a beautiful dome that should be a couple of inches high. (You might have a small amount of meringue mixture left over). Place the ramekins on a baking sheet and bake for 20 minutes, or until the meringue domes are golden brown and set. Serve immediately.
To serve: Carefully place each ramekin on a small dessert plate. Using a sharp knife or a spoon, gently poke a deep hole into the center of each soufflé. Pour a generous amount of the cooled whiskey sauce into this hole, allowing it to slowly drizzle down and infuse the warm soufflé.

Nutrition

Making desserts has always been a passion of mine, but before this delightful challenge, bread pudding, let alone a soufflé, was never high on my baking list. However, discovering this recipe has completely changed my perspective, proving that even intimidating classics are within reach for the home baker.

If this recipe has inspired your sweet tooth, and you’d like to explore more of my beloved dessert creations, feel free to click HERE to discover a world of sugary delights!

This incredible recipe, including the detailed instructions for both the bread pudding and its accompanying whiskey sauce and meringue, is directly sourced from “The Commander’s Kitchen Cookbook.” This culinary treasure trove brings the authentic flavors and celebrated dishes of the Commander’s Palace in New Orleans right into your home kitchen.

I cannot emphasize enough how truly FABULOUS this cookbook is! From the moment I first opened its pages, I’ve been utterly captivated. I’ve already bookmarked countless recipes, eager to dive into more of New Orleans’ rich culinary heritage. So, stay tuned, because there’s a whole lot more deliciousness coming straight from the heart of NOLA – or at least, from the pages of this fantastic cookbook! Get ready for a taste adventure!