Decadent Bread Pudding Soufflé with Whiskey Sauce

Introduction

At Love With Recipes, we celebrate the art of crafting desserts that touch the soul, and this Bread Pudding Souffle with Whiskey Sauce epitomizes that ideal. Inspired by the decadence of New Orleans’ culinary tradition, particularly the renowned dishes from The Commander’s Palace, this dessert combines the comforting richness of bread pudding with the airy elegance of a souffle, all crowned with a luscious whiskey-infused sauce. Whether you’re preparing for a special celebration or indulging in a cozy weekend treat, this recipe offers a harmonious blend of textures and flavors that promise to elevate any dining experience. Its intricate preparation process underscores the artistry behind classic Southern desserts, making it a perfect project for culinary enthusiasts eager to master the art of desserts that are both visually stunning and irresistibly delicious.

Time

This comprehensive recipe requires approximately 1 hour from start to finish, broken down as follows:

• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour

Keep in mind that allowing the soufflés to rest briefly after baking enhances their stability and flavor integration, so plan accordingly to serve them at their peak.

Needed Equipment

To achieve the best results, gather the following equipment, ensuring all utensils are clean and dry to facilitate optimal whipping and mixing:

• Oven: Standard kitchen oven capable of maintaining 350°F (177°C)
• Baking Pan: 8-inch square baking dish, preferably glass or ceramic for even heat distribution
• Mixing Bowls: Large mixing bowls for custard, bread soaking, and meringue preparations
• Whisk and Spatula: For mixing ingredients thoroughly
• Measuring Cups and Spoons: Accurate measurement tools for ingredients
• Saucepan: Heavy-bottomed, for preparing the whiskey sauce
• Small Bowls: For cornstarch slurry and other small ingredient preparations
• Electric Mixer or Stand Mixer: To whip egg whites into stiff peaks
• Rubber Spatula: For folding ingredients gently
• Ramekins: Six 6-ounce ceramic ramekins, buttered for baking the soufflé
• Tongs or Oven Mitts: For handling hot ramekins safely
• Toothpick or Fine Toothpick: To check doneness of baked pudding and soufflé
• Cooling Rack: To cool the pudding and soufflés evenly after baking

Tags

Indulgent, Classic, Southern, Elegant, Comfort Food, Dessert, Baked, Fluffy, Whiskey, French-Inspired, Family-Friendly, Special Occasion, Rich, Decadent

Serving Size

This recipe yields approximately six servings, each comprising a generous portion of the bread pudding souffle topped with whiskey sauce. Serving size can be adjusted based on individual preferences and presentation styles, but for optimal aesthetic and flavor, six equal portions are recommended.

Difficulty Level

This recipe is considered intermediate due to the multiple steps involved in creating both the bread pudding base and the soufflé structure, as well as preparing the whiskey sauce and perfecting the meringue. However, with patience and careful execution, even home cooks with some baking experience can master this dish.

Allergen Information

Dietary Preference

This dessert is not suitable for strict vegans or those following dairy-free diets unless modifications are made. It can be adapted to gluten-free diets by substituting gluten-free bread. For a lower-sugar version, reduce the sugar in the custard and sauce, though it may affect flavor and texture.

Course

Dessert

Cuisine

American, Southern, New Orleans-inspired, French influence

Ingredients

Ingredient List in Detail

Instructions

Preparing the Bread Pudding Base

1. Preheat the Oven

Begin by setting your oven to 350°F (177°C). Ensuring the oven is fully preheated guarantees even baking, which is crucial for the perfect pudding texture. Use an oven thermometer if your oven’s temperature calibration is uncertain, as precise heat ensures consistency, especially when baking desserts that rely on delicate custards and soufflés.

2. Prepare the Baking Pan

Lightly grease an 8-inch square baking dish with unsalted butter or non-stick spray. This step prevents sticking and facilitates clean serving and presentation. Use a brush or paper towel to evenly coat the bottom and sides of the pan. For extra flavor, consider sprinkling a thin layer of sugar over the buttered surface, which can add a slight caramelized note to the pudding’s crust.

3. Make the Bread Pudding Mixture

In a large mixing bowl, combine the sugar, ground cinnamon, and nutmeg. Whisk these dry ingredients thoroughly to distribute the spices evenly. This mixture forms the aromatic foundation of the custard, infusing the bread with warm, inviting flavors.

Next, crack in the eggs and whisk vigorously until the mixture is smooth and slightly frothy. Incorporating the eggs fully is essential for a cohesive custard, which will soak into the bread and provide structure to the souffle.

Slowly pour in the heavy cream, whisking constantly to combine. The cream adds richness and ensures a tender, moist pudding. Continue whisking until the custard is uniform in color and consistency. The mixture should be slightly thickened but fluid enough to coat the bread evenly.

4. Incorporate Vanilla and Bread

Add the vanilla extract to the custard mixture, whisking to distribute the flavor thoroughly. Vanilla enhances the overall aroma and depth, complementing the spices and whiskey notes.

Gently fold in the bread cubes, ensuring each piece is coated with the custard. Submerge the bread completely to allow it to soak up the flavors. Let the mixture sit for about 10 minutes to allow the bread to absorb the custard fully. This soaking step is vital for achieving the pudding’s moist, tender texture.

5. Incorporate Raisins

Scatter the raisins evenly over the soaked bread mixture. This adds bursts of sweetness and texture, providing contrast to the soft custard and bread. For an extra touch, soak the raisins in warm water or whiskey beforehand to plump them and intensify their flavor.

6. Layer the Pudding

Pour the entire mixture into the prepared baking pan. Spread it evenly with a spatula or the back of a spoon. To prevent burning or uneven cooking, ensure the mixture is distributed uniformly, especially around the edges.

Place the baking pan in the oven and bake for 25 to 30 minutes. The pudding should turn golden on top and feel firm when gently pressed. The edges will slightly pull away from the sides of the pan, signaling doneness.

Check doneness by inserting a toothpick into the center. If it comes out clean or with moist crumbs, the pudding is ready. Avoid overbaking, which can lead to a dry pudding and a less desirable souffle structure.

Once baked, remove the pudding from the oven, and let it cool on a wire rack for about 10 minutes. This resting period allows the custard to set further, making it easier to assemble the soufflé layers and preventing collapse upon serving.

Preparing the Whiskey Sauce

1. Heat the Cream

In a medium saucepan, bring the heavy cream to a gentle boil over medium heat. Continuous stirring helps prevent scorching and ensures an even heat distribution. The boiling cream creates a base that will thicken into a decadent sauce.

2. Make Cornstarch Slurry

In a small bowl, combine the cornstarch with cold water, stirring until completely smooth. This slurry acts as a thickening agent when added to the boiling cream.

3. Thicken the Sauce

Gradually pour the slurry into the boiling cream while stirring constantly. Continue to stir until the mixture thickens, which should take about 30 seconds. The sauce should have a glossy, smooth consistency, akin to a light custard or glaze.

4. Flavor the Sauce

Add the sugar and bourbon, stirring until fully incorporated. Adjust the bourbon quantity to taste—more bourbon imparts a richer flavor, while less creates a subtler hint. Remove from heat and allow to cool to room temperature. The sauce can be prepared ahead of time and refrigerated, but gently rewarm before serving.

Preparing the Soufflé

1. Preheat the Oven and Butter Ramekins

Set your oven to 350°F (177°C). Lightly butter six 6-ounce ramekins with softened butter, ensuring all sides and the interior rim are coated evenly. This prevents sticking and facilitates easy removal of the soufflé. Place the ramekins on a baking sheet for stability during baking.

2. Make the Meringue

In a clean, dry bowl, whip the egg whites with the cream of tartar using an electric mixer on medium speed. Whip until foamy, then gradually add sugar. Continue whipping until stiff peaks form; the mixture should be glossy and hold its shape when you lift the beaters. Properly whipped meringue is crucial for achieving the souffle’s lightness and volume.

3. Assemble the Soufflé Layers

Break half of the cooled bread pudding into small pieces. Gently fold a quarter of the meringue into these pieces using a spatula, being careful not to deflate the whites. This step introduces air into the mixture, ensuring the souffle will rise beautifully.

Divide this mixture evenly among the prepared ramekins, filling each about two-thirds full. Smooth the tops with a spatula or the back of a spoon.

Repeat the process with the remaining bread pudding and meringue, folding the second batch into the remaining pudding pieces and filling the ramekins. Top each ramekin with a dome-shaped mound of the mixture, ensuring an airy, rounded surface.

4. Bake the Soufflé

Place the ramekins on the middle rack of the oven and bake for approximately 20 minutes. You’ll know they’re ready when they’re puffed and golden brown on top, with a slight wobble in the center. Do not open the oven door during the first 15 minutes to prevent collapsing.

Once baked, remove from the oven and serve immediately. The soufflé’s delicate structure begins to deflate quickly; hence, timing is key for optimal presentation and texture.

Preparation Tips

• Choosing the Bread: Use day-old French or Italian bread for optimal texture. If fresh bread is your only option, lightly toast slices before cubing to dry them out. This ensures the custard penetrates effectively and prevents sogginess.
• Flavor Variations: Incorporate spices like allspice or cardamom for a personalized twist. Adding a splash of orange zest to the custard adds brightness and complexity.
• Whiskey Selection: Opt for quality bourbon or Irish whiskey depending on your flavor preference. For a milder taste, substitute with a splash of vanilla extract or brandy.
• Egg Whites: Ensure no yolk contaminates the whites; even a small amount can prevent proper whipping. Use a spotless bowl and beat at room temperature for maximum volume.
• Assembly: Work swiftly when folding the meringue into the pudding mixture to maintain maximum aeration.
• Serving: Serve promptly to enjoy the soufflé at its fluffy peak. Accompany with a drizzle of whiskey sauce and perhaps a dollop of whipped cream or a dusting of powdered sugar for presentation.

Nutritional Information

Tips and Tricks

• Prevent Collapse: Ensure egg whites are whipped to stiff peaks and gently fold to preserve airiness, crucial for the souffle’s rise.
• Even Baking: Use an oven thermometer to verify temperature accuracy, as uneven heat can lead to under- or over-baking.
• Make Ahead: Prepare the bread pudding and whiskey sauce a day in advance. Reheat the pudding gently and warm the sauce before serving to enhance flavors.
• Presentation: For a refined look, dust the finished soufflé with powdered sugar or serve in individual ramekins with fresh berries or mint leaves.
• Flavor Enhancements: Add a splash of coffee liqueur or a hint of orange liqueur in the whiskey sauce for depth.

Add-ons

• Fresh Fruits: Serve with sliced strawberries, bananas, or caramelized apples for added freshness and texture.
• Whipped Cream: A dollop of lightly sweetened whipped cream complements the richness of the dessert.
• Chocolate Drizzle: A drizzle of dark chocolate or caramel sauce can elevate the presentation and flavor.

Side Dishes

This dessert pairs beautifully with:

• Vanilla Bean Ice Cream: The cold, creamy contrast enhances the warm, spicy flavors.
• Coffee or Espresso: Complements the whiskey notes and balances sweetness.
• Fresh Fruit Salad: Light and refreshing, balancing the richness of the pudding.

Improvements

• Gluten-Free Version: Substitute bread with gluten-free bread or brioche to accommodate gluten sensitivities.
• Lower Sugar: Reduce the sugar in the custard and sauce for a less sweet version, but consider adding a natural sweetener like honey or maple syrup for flavor.
• Vegan Adaptation: Use plant-based cream, vegan bread, and aquafaba in place of egg whites to create a vegan-friendly version, though texture may vary.

Save and Store

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven before serving. The whiskey sauce can be kept refrigerated for up to 3 days; rewarm slowly to avoid separation. For longer storage, freeze individual portions wrapped tightly in plastic wrap and foil. Thaw in the refrigerator overnight and reheat thoroughly.

FAQ

Can I make this dessert ahead of time?

Yes, you can prepare the bread pudding the day before, refrigerate, and reheat. The soufflé component is best assembled and baked just before serving for optimal fluffiness.

Can I omit the whiskey in the sauce?

Absolutely. Replace whiskey with additional cream or a splash of vanilla extract for a non-alcoholic version. The sauce will be less pungent but still delicious.

Is there a substitute for bread?

Yes. Brioche or challah bread work well for added richness. Gluten-free bread can be used for dietary needs, but the texture may differ slightly.

What if my meringue doesn’t stiffen properly?

Ensure the bowl and beaters are completely clean and free of grease. Use fresh eggs at room temperature and a pinch of cream of tartar to stabilize the whites. Whip until stiff peaks form, with no liquid or glossiness remaining.

Conclusion

Crafting a Bread Pudding Souffle with Whiskey Sauce is a rewarding culinary endeavor that combines classic Southern comfort with French-inspired finesse. The process involves meticulous layering and whipping, but the final result—a towering, golden souffle draped with a warm, boozy sauce—is undeniably impressive. This dessert not only delights the palate with its diverse textures and bold flavors but also offers a visual spectacle that will surely impress guests or elevate a special family meal. Remember, the key to perfection lies in patience and attention to detail, especially during the folding and baking stages. Serve immediately for the best experience, and don’t forget to enjoy the compliments that follow. This recipe is a testament to the artistry of home baking, and at Love With Recipes, we believe it will become a treasured part of your dessert repertoire.

References

1. “The New Orleans Cookbook” by Anne Constance Brown, Pelican Publishing, 1984.

2. “Desserts of the South” by Julie Richardson, Chronicle Books, 2019.