Bread Pudding Soufflé at Commander’s Palace

Bread Pudding Soufflé at Commander's Palace in New Orleans.

Ever since this photo shoot at Commander’s Palace, I have been craving this amazingly fluffy bread pudding soufflé; a staple over at Commander’s Palace and served by no other than Chef Tory McPhail.

Commander’s Palace Restaurant in New Orleans, LA.
Bread Pudding Soufflé
Bread Pudding Soufflé at Commander’s Palace
Bread Pudding Soufflé at Commander's Palace
Bread Pudding Soufflé at Commander’s Palace
Bread Pudding Soufflé at Commander's Palace
Bread Pudding Soufflé at Commander’s Palace

Bread Pudding Soufflé Recipe


  • Bread Pudding:
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 3 large eggs
  • 1/3 cup raisins (optional)
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 5 cups French bread cut in 1-inch cubes
  • butter to grease baking pan and ramekin cups
  • Meringue:
  • 9 large egg whites at room temperature
  • 3/4 cups granulated sugar
  • 1/4 teaspoon cream of tartar
  • Whiskey Sauce:
  • 1 cup whipping cream
  • 1/2 tablespoon cornstarch
  • 1 tablespoon water, at room temperature
  • 3 tablespoons granulated sugar
  • 1/4 cup (2 ounces) bourbon


  1. Preheat oven to 350 F.
  2. Grease an 8-ich square baking pan. In a large bowl, combine and mix the sugar, cinnamon, and nutmeg. Whisk in the eggs until smooth, then whisk in the heavy whipping cream, and the vanilla extract. Add the bread cubes, tossing to coat evenly, then let stand about 10 minutes to allow the bread to soak up the custard.
  3. Place the raisins in a Greased pan and top with the egg mixture. Bake 25 to 30 minutes, or until the pudding has a golden brown color, and is firm to the touch. Insert a toothpick in the center. If it comes out clean, it is done. The pudding should be moist. Cool to room temperature.
  4. Meringue: This dish needs a good, stiff meringue. In a large clean mixing bowl whip egg whites with the cream of tartar until foamy. Add the sugar gradually. Continue whipping until shiny, and firm peaks form.
  5. In a large bowl break half the bread pudding into pieces using your hands or a spoon. Gently fold in 1/4 of the meringue. Add a portion of the base to 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 the ramekins to about 1 1/2 inches above the rim with this lighter mixture. Smooth and shape tops with a spoon into a dome over the ramekin rim. Bake immediately for approximately 20 minutes or until golden brown. Make the whiskey sauce while the bread pudding soufflés are baking.
  6. To prepare the whiskey sauce, place the cream in a small saucepan over medium heat, and bring to a boil. Whisk corn starch and water together, then add to the heavy whipping cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar, and the bourbon. Cool to room temperature. At the table, poke a hole in the top of each soufflé, and pour the room temperature whiskey sauce inside.
 (courtesy of