Bread Pudding Soufflé with Whiskey Sauce

When I was searching for a dessert to accompany our Mardi Gras menu, I was immediately drawn to the Bread Pudding Soufflé with Whiskey Sauce recipe that I found in Lee Bailey's New Orleans Good Food and Glorious Houses.  He teamed up with Ella Brennan and created numerous menus with elegant foods set in fabulous New Orleans homes....what a tour....and what a dessert....intriguing...bread pudding and soufflé interesting combination but one worth exploring!

It requires three elements:  bread pudding, meringue, and sauce.   All three sound good to me!!

Bread Pudding Soufflé with Whiskey Sauce

Serves 6

Bread Pudding
1 cup sugar
3/4 tsp cinnamon
Pinch of nutmeg
1 whole egg plus 1 egg white, lightly beaten
1 cup half  and half
1 tsp vanilla extract
4 to 5 cups cubed New Orleans French Bread
1/4 cup raisins

Whiskey Sauce
1 1/2 tsp cornstarch
1 Tbsp water
1 1/2 cups heavy cream
2 Tbsp sugar
2 Tbsp  bourbon

8 egg whites
1/2 cup sugar

Make the bread pudding:  Preheat the oven to 350° F. Grease an 8 X 8-inch pan.

Mix the sugar, cinnamon, and nutmeg in a large bowl.  Beat in the egg and egg white, then stir in the half and half and the vanilla.  Add bread and raisins and stir.  Pour into prepared pan and bake until lightly browned and a toothpick comes out clean, about 45 minutes.  Cool.

Make the sauce:  Whisk together the cornstarch and water.  In a small saucepan over medium heat, bring cream to a boil.  Add cornstarch mixture, whisking vigorously.  Let mixture return to a boil.  Then remove from heat and stir in sugar and bourbon.  Allow to cool, then refrigerate.

Make the meringue:  Preheat oven to 350° F.  Butter 6 individual 1/2-cup custard cups.

In a large bowl, whip the egg whites until foamy.  Continue to whip, adding sugar gradually, until shiny and thick.

In a large bowl, break half the bread pudding into small bits, using a large spoon or your hands, (Reserve the remaining half of the bread pudding for another time.)  and gently stir in half the meringue.    Then fold in half of the remaining meringue, reserving the rest.  Spoon the mixture into the prepared cups and top each with a swirl of the reserved meringue.  Bake in a water bath until tops are golden, about 20 minutes.

To serve, warm the  Whiskey Sauce in a double boiler.  Poke down the tops of the soufflés and spoon in a bit of the sauce.


All I can say delicious....a perfect dessert for a special dinner!!

I am sharing today at Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Michael at Rattlebridge Farm, and at Saturday Spotlight hosted at Angel's Homestead.


  1. This sounds so delicious, especially the sauce, and I have never seen a meringue on bread pudding. Have to try this for a special dinner. Visiting from Foodie Friday. xo

  2. That really looks impressive! It's been ages since I've had bread pudding and the whisky sauce sounds great:@)

  3. It sounds so decadent. I have never made a sweet bread pudding so it is time for a change.

  4. I love Lee Bailey. How fun to see his name again and Ella Brennan too. This sounds delicious and perfect for Mardi Gras.

    Have a lovely weekend. It’s nice to be able to get out and visit old friends again.

  5. Mmmmmm.... I would come over to eat this anytime!

  6. I love this. I get this every time we eat at Commander's Palace - delicious!!!

  7. This is a beautiful souffle and the sauce is just over the top! Hope you are having a fabulous weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  8. Bread pudding has always been a favorite of mine. This looks terrific.

  9. Congratulations!
    Your recipe is featured on Full Plate Thursday and Whats For Dinner Next Week, this week. Enjoy your new Red Plate and have a great weekend.
    Come Back Soon!
    Miz Helen

  10. This sounds delicious, I can see myself serving this as part of a special dinner for my husband and I. Thank you so much for sharing with Saturday Spotlight last week. I hope you come by tomorrow to share more of your awesome creations!


  11. Shut the front door! This rocks. Love, love it.


  12. I am unclear about the amount of heavy cream to work with. Would you specify a measure please? This recipe looks rather delicious and I'd like to give it a go. =)


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