Delicious Bread Pudding Souffle with Whiskey Sauce Recipe
Allow me to introduce you to a recipe article that will delight your dessert-loving palate. The Bread Pudding Souffle with Whiskey Sauce Recipe combines two classic desserts, bread pudding and souffle, into one impressive dessert that is guaranteed to impress your guests.
As a baker’s assistant, I have witnessed the creation of countless sweet treats, but this recipe stands out from the rest. The Bread Pudding Souffle with Whiskey Sauce Recipe is a perfect balance of sweet and boozy flavors, making it the ideal choice for any special occasion or dinner party.
Bread pudding has been a staple dessert in Louisiana since the 1800s. This recipe takes that Southern classic and elevates it with the addition of souffle, creating a light yet decadent dessert that will leave you wanting more. The whiskey sauce takes this already indulgent dessert to another level, providing just the right amount of warmth and depth of flavor.
Whether you are an experienced baker or looking for a new kitchen challenge, the Bread Pudding Souffle with Whiskey Sauce Recipe is perfect for you. This recipe combines traditional methods with modern ingredients to create a unique twist on two beloved desserts. Get ready to enjoy an exceptional sweet treat that will surely become your next go-to dessert recipe!
Why You’ll Love This Recipe
If you’re like me, you’re always on the lookout for delicious desserts that will satisfy your sweet tooth. Look no further than this recipe for Bread Pudding Souffle with Whiskey Sauce. Trust me, once you try this dish, you’ll be hooked.
Firstly, this recipe uses commander’s palace bread or any day-old Louisiana-style bread, which means it has a unique and mouthwatering flavor that will elevate the dish to new heights. The creamy custard base is made with milk, eggs, vanilla extract, and a touch of nutmeg and cinnamon — which will warm you up on even the chilliest of nights.
But what really sets this recipe apart is the light and airy souffle topping made with egg whites and cream of tartar. It creates an impressive presentation that is sure to impress at any dinner party or special occasion.
And let’s not forget about the Whiskey Sauce. Made with heavy cream, sugar, and a healthy pour of bourbon (or your favorite whiskey), it ties all the flavors together in a way that will have you craving more.
Whether you’re a fan of classic bread pudding or just looking for something new to try in the kitchen, this Bread Pudding Souffle with Whiskey Sauce recipe is sure to satisfy. So give it a try and indulge in one of New Orleans’ most delicious desserts!
Ingredient List
Before we start, let’s collect all the ingredients required for this mouth-watering bread pudding souffle with whiskey sauce. I recommend using fresh, high-quality ingredients to get the best results.
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Sugar (1 1/2 cups): You need sugar to make both the bread pudding and the whiskey sauce.
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Cornstarch (1/4 cup): Cornstarch is added to thicken the whiskey sauce.
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Cold Water (1 cup): You will need cold water to dissolve the cornstarch.
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Heavy Cream (3 cups): The heavy cream gives the souffle a creamy texture and richness.
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Eggs (4 large): Eggs act as a binding agent and also help in leavening the pudding souffle.
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Bread Pudding: We’ll be making our own bread pudding mixture from scratch. So, you’ll need:
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Commander Palace Bread (3 cups): You can use any good quality loaf or baguette for this recipe, but Commander Palace bread is highly recommended.
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Milk (2 cups): You can use any type of milk you want.
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Sugar (1/2 cup): Use granulated sugar to sweeten the bread pudding mixture.
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Raisins (1 cup): Raisins add a lovely texture to the bread pudding.
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Ground Cinnamon (1 teaspoon)
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Ground Nutmeg (1/2 teaspoon)
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Whiskey Sauce: This rich and flavorful sauce requires:
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Bourbon Whiskey (1 cup): Adds notes of caramel and vanilla to your sauce.
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Sugar Cinnamon Nutmeg Mixture: Combine 1/2 cup sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg in a small bowl.
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Heavy Cream (1 cup)
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Unsalted Butter (2 tablespoons)
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Vanilla Extract (1 tablespoon)
Now that we have gathered all the necessary ingredients let’s move on to How-To section for making this delightful dessert.
The Recipe How-To
Now that we have collected all the ingredients and prepped them, it’s time to start following the recipe how-to for Bread Pudding Souffle with Whiskey Sauce. Here is a comprehensive breakdown of the necessary steps to make this delicious dessert that is sure to impress your guests.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Grease a Baking Pan
Grease an 8-inch square baking pan or ramekins with unsalted butter.
Step 3: Make the Bread Pudding
- In a large bowl, combine 4 cups of Commander Palace bread cut into 1-inch cubes, 1/2 cup of raisins, and 1 teaspoon of ground cinnamon.
- In a separate bowl, whisk together 1 cup of heavy cream, 1 cup of whole milk, 2 large eggs, 1/2 cup of sugar, and 1 teaspoon of pure vanilla extract until smooth.
- Pour this mixture over the bread mixture and let it sit for at least 30 minutes, allowing the bread to soak up all the goodness.
- Once ready, pour the bread pudding mixture into the prepared baking pan or ramekins. Sprinkle with a pinch of nutmeg and cinnamon on top.
Step 4: Make the Pudding Souffle & Whiskey Sauce
- Whisk three egg whites in a large bowl until they reach soft peaks. Add in 1/4 cup of sugar and continue to whisk until stiff peaks form. Set aside.
- In a small bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water.
- In a saucepan over medium heat, bring 2 cups of heavy cream, 1/2 cup of sugar, pinch of freshly grated nutmeg and 1 teaspoon cinnamon to a simmer stirring occasionally.
- Slowly add the cornstarch mixture to the cream saucepan while continuing to stir. Simmer and stir for another minute or so until thickened.
- Gradually fold in one-third of the egg whites into this pudding soufflé whiskey sauce mixture using a rubber spatula. Keep folding until all combined well without over mixing.
- Pour this mixture immediately over the prepared bread pudding that’s baking in an oven-safe dish or ramekins. Bake it for about 30-35 minutes or until it becomes puffy and golden brown.
Step 5: Remove from Oven & Cool
When done, remove your Bread Pudding Souffle With Whiskey Sauce from oven and cool it down for at least five minutes before serving. Your guests can enjoy this warm delicious dessert on its own or topped with some fresh berries like strawberries.
By following each step given above, you should be able to surprise everyone at your next gathering with a crowd favorite dessert that has been perfected by adding whiskey sauce
Substitutions and Variations
When it comes to this Bread Pudding Souffle with Whiskey Sauce recipe, there are endless possibilities for substitutions and variations that you can try out.
Firstly, if you prefer a non-alcoholic version of this decadent dessert, you can substitute the whiskey in the sauce with an equal amount of apple juice or cranberry juice. This will give the sauce a sweet and tart flavor that pairs perfectly with the rich and creamy bread pudding soufflé.
Additionally, you can experiment with using different types of bread in this recipe. While we recommend using Commander’s Palace Bread or Creole Bread for their unique flavor profiles, you can also try using New Orleans Bread, White Chocolate Bread or even Strawberry Bread.
If you’re looking for a healthier option, consider substituting some of the heavy cream with milk, and reducing the sugar content in both the bread pudding and the whiskey sauce.
Finally, you can get creative with your toppings and add-ins. Swap out raisins for chocolate chips or blueberries, sprinkle on a touch of cinnamon sugar or dust some cocoa powder over the top. Or try topping your bread pudding souffle with a dollop of meringue for an extra decadent finish.
No matter what substitutions or variations you choose to make to this classic recipe, they are sure to bring a unique twist to this delicious dessert that will keep your family and friends coming back for more.
Serving and Pairing
After all the hard work of baking, it’s time to indulge in the fluffy and delightful Bread Pudding Souffle With Whiskey Sauce. This recipe is absolute perfection as a dessert for a dinner party or even as a decadent weekend treat.
The Bread Pudding Souffle pairs perfectly with some homemade whipped cream and a dusting of cinnamon or nutmeg. You can also add fresh berries, such as strawberries or raspberries, to give the dish a bright pop of color and added sweetness.
For a boozy twist, try serving the Bread Pudding Souffle with a shot of Bourbon on the side. The spicy notes in the whiskey complement the warm flavors and spices of the dish, making it an ideal post-dinner drink.
If you’re a fan of something a little more indulgent, try serving this dessert alongside vanilla ice cream or drizzle some caramel sauce over it. No matter how you choose to serve it, this Bread Pudding Souffle is sure to please anyone with its rich texture and warm, caramel overtones. Bon Appétit!
Make-Ahead, Storing and Reheating
As a busy individual, I know the value of make-ahead meals. The bread pudding souffle with whiskey sauce recipe can be prepared a day before the main event, making it an ideal dessert for parties and events. Once baked, let the pudding cool to room temperature and cover it using plastic wrap. Store it in the fridge for 24 hours, at most.
Reheat the pudding souffle in a 350 degrees Fahrenheit preheated oven for 10-15 minutes until it’s warm and fluffy. Remember not to overheat your pudding as this may cause the egg mixture to curdle.
If you have any leftovers, store them in an airtight container at room temperature for up to two days. For longer-lasting freshness, store your pudding souffles in the refrigerator. When ready to reheat, place them in a preheated oven at 350 degrees Fahrenheit for about 5-7 minutes.
The whiskey sauce can be made ahead of time and stored separately in a sealed container in the refrigerator. To reheat, place the container with the whiskey sauce in a pan filled with hot water and stir gently over medium heat.
If you’re pressed for time or have unexpected company, use pre-made bread pudding or leftover bread slices to make this mouthwatering dessert in no time! For additional flavor variations, try adding white chocolate or strawberries to your bread pudding mixture.
Enjoy the decadent flavors of New Orleans-style bread pudding souffle with whiskey sauce anytime by following these simple make-ahead, storing and reheating tips!
Tips for Perfect Results
Now that you know how to make a delicious and rich bread pudding soufflé with whiskey sauce, it’s time to take your baking skills to the next level by mastering these tips for perfect results.
1. Use quality ingredients: When it comes to baking, the quality of the ingredients you use has a significant impact on the taste and texture of the final product. Make sure you use fresh and high-quality eggs, heavy cream, raisins, cornstarch, pure vanilla extract, Bourbon, and sugar to make your bread pudding soufflé with whiskey sauce.
2. Measure accurately: Baking is a science, and accuracy matters. It’s crucial to measure all the ingredients carefully and precisely, as even slight variations in measurements can significantly affect the outcome of the dish. If possible, use a digital kitchen scale instead of measuring cups for more accuracy.
3. Chill equipment before making the soufflé: Before beating eggs or whipping cream, make sure that all your tools are chilled. Cold bowls and beaters will help create a more stable texture when whisking.
4. Beat egg whites properly: The success of this soufflé largely depends on the egg whites being beaten correctly. Add cream of tartar to stabilize the egg whites and start beating slowly before increasing speed gradually until stiff peaks are formed.
5. Exercise patience: It’s essential not to rush any processes when making a soufflé; be patient with each step. Do not over-mix or over-bake the soufflé if you want it light and airy.
6. Allow for resting time: Once you remove your bread pudding soufflé from the oven, let it cool down on the counter for five minutes without removing from the ramekins before serving.
By following these tips, you’re guaranteed to make a perfect bread pudding soufflé with whiskey sauce every time.
FAQ
While this bread pudding souffle with whiskey sauce recipe may seem intricate, it is a sure delight for those who love to indulge in sweet, delicious desserts. But we know that no recipe is without its questions, so here are some frequently asked questions to ensure your success in making this dish.
What is bread pudding sauce made of?
If you’re looking to add a flavorful twist to your desserts, look no further than this delightful sauce. Comprising of a harmonious blend of butter, cream, rum, and vanilla, it has the ability to elevate your desserts to new levels of deliciousness. This sauce works beautifully with our Bread Pudding, however, it can also be used to put a delectable spin on Bakewell Tarts. So, if you want to indulge in more scrumptious sweet treats, this sauce is the perfect condiment to enhance their flavor.
How do you make Paula Deen’s bread pudding?
For this recipe, you’ll need granulated sugar, eggs, milk, vanilla extract, Italian bread that has been allowed to stale overnight, light brown sugar, melted and softened butter, and chopped pecans. The sugar will be divided into three cups, and the eggs will need to be beaten before adding them to the mixture. The Italian bread should be cubed and left to stale overnight in a bowl. You will also need vanilla extract, which will be added in two separate additions of four teaspoons and one teaspoon. Additionally, you will need light brown sugar, melted and softened butter, and chopped pecans to add flavor and texture to the final dish.
How does Martha Stewart make bread pudding?
To prepare for this delectable dessert, make sure to have available 2 tablespoons of softened unsalted butter for buttering the baking dish. Cut 12 ounces of brioche or challah into bite-sized 1-inch cubes. Combine 2 cups of milk and 3 cups of heavy cream to create the base for the custard. Add 4 large eggs plus 1 large egg yolk to the mixture as well. Sweeten with 1 cup of sugar, sprinkle some salt measuring at 1/2 teaspoon, and add a tablespoon of pure vanilla extract for some additional flavor.
Why is my bread pudding soggy in the middle?
Have you ever faced the issue of your bread pudding turning out mushy? It could happen because of one of two reasons – either it wasn’t baked thoroughly, or the bread used wasn’t stale enough. To avoid such a result, ensure that your bread pudding is baked until it is no longer wet and soggy. Additionally, it is recommended to use stale bread and to toast it well before using it in the recipe.
Bottom Line
In conclusion, this Bread Pudding Souffle with Whiskey Sauce recipe is a must-try for any lover of delicious desserts. The combination of rich, creamy pudding souffle with the warm, bourbon-infused whiskey sauce makes for an unforgettable taste experience. Furthermore, the flexibility of the recipe allows you to make substitutions and variations to accommodate different tastes and dietary restrictions.
Whether enjoyed as a special treat or incorporated into your regular baking routine, this recipe has something to offer everyone. So don’t hesitate – gather your ingredients and follow these easy-to-follow instructions for a dessert that is sure to impress. And as always, happy baking!
Bread Pudding Souffle With Whiskey Sauce Recipe
Ingredients
Bread Pudding
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1 pinch of freshly grated nutmeg
- 3 eggs
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract (use a high-quality extract, not an imitation)
- 5 cups day-old French bread, cut into 1-inch cubes (see Note)
- 1/3 cup raisins
Whiskey sauce
- 1 1/2 cups heavy cream
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 1/3 cup sugar
- 1/3 cup Bourbon
Meringue
- 9 medium egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
Instructions
- Preheat the oven to 350°F.
- Grease an 8-inch square baking pan.
- To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl.
- Beat in the eggs until smooth, then work in the heavy cream.
- Add the vanilla, then the bread cubes.
- Allow the bread to soak up the custard.
- Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning.
- Bake for approximately 25 to 30 minutes or until the pudding has a golden color and is firm to the touch.
- If a toothpick inserted in the pudding comes out clean, it is done.
- It should be moist, not runny or dry.
- Let cool to room temperature.
- To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly.
- Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture.
- Add the sugar and bourbon, and stir.
- Let cool to room temperature.
- Preheat the oven to 350°F, and butter six 6-ounce ceramic ramekins.
- To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk.
- This dish needs a good, stiff meringue, and the egg whites will whip better if the chill is off them.
- In a large bowl or mixer, whip the egg whites and cream of tartar until foamy.
- Gradually add the sugar, and continue whipping until shiny and thick.
- Test with a clean spoon.
- If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready.
- Do not overwhip, or the whites will break down and the soufflé will not work.
- In a large bowl, break half the bread pudding into pieces using your hands or a spoon.
- Gently fold in a quarter of the meringue, being careful not to lose the air in the whites.
- Place a portion of this mixture in each of the ramekins.
- Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue.
- Top off the soufflés with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin.
- With a spoon, smooth and shape the tops into a dome over the ramekin rim.
- Bake immediately for approximately 20 minutes or until golden brown.
- Serve immediately.
- Using a spoon at the table, poke a hole in the top of each soufflé and spoon the room-temperature whiskey sauce into the soufflé.
- Note: New Orleans French bread is very light and tender.
- Outside New Orleans, use only a light bread.
- If the bread is too dense, the recipe won't work.
- Italian bread is suggested as the most comparable.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.