Commander’s Palace Bread Pudding Soufflé with Whiskey Sauce: A New Orleans Culinary Adventure at Home
Imagine diving into a dessert so ethereal, so perfectly balanced between rich and airy, it feels like a culinary masterpiece. That’s exactly what you get with Commander’s Palace Bread Pudding Soufflé with Whiskey Sauce. For years, the very word “soufflé” sent shivers down my spine, conjuring images of notoriously difficult, high-stakes culinary feats worthy only of master chefs like Julia Child. The idea that I, a home baker, would ever attempt such a creation seemed utterly preposterous five years ago. Yet, here we are, embracing the challenge and savoring every delightful, puffy bite.
The inspiration for this ambitious undertaking came from an unforgettable trip my Mom and her husband took to New Orleans (NOLA) last year. They had the pleasure of dining at the legendary Commander’s Palace, a true institution in American fine dining, famous for its distinctive Creole cuisine and impeccable service. Their waiter insisted they *must* try the renowned Bread Pudding Soufflé, a dessert for which the restaurant is unequivocally famous. A quick poll among my Facebook community confirmed it: this was *the* dessert everyone raved about, a quintessential New Orleans experience.
Upon their return, my husband, Joe, was instantly captivated by their enthusiastic descriptions of the dessert. He decreed that we simply *had* to recreate it. Without hesitation, he promptly ordered The Commander’s Kitchen Cookbook, ensuring we had the authentic recipe right at our fingertips. Time, as it often does, slipped away. Then, last week, Joe’s birthday arrived, and I found myself, as always, stumped for a gift. A lightbulb went off: what better surprise than to bring the iconic Commander’s Palace Bread Pudding Soufflé with Whiskey Sauce to our own kitchen?
This magnificent dessert begins with a luscious bread pudding base, generously infused with warm cinnamon and dotted with plump, juicy raisins. This rich foundation is then crowned with a delicate, cloud-like meringue, baked to glorious, puffy perfection. The magic truly happens when a deep hole is gently poked into the center of the baked soufflé, creating a welcoming cavern for the pièce de résistance: a silky, decadent whiskey cream sauce. The presentation alone is absolutely stunning, a testament to the dessert’s grandeur.
My anxiety levels were through the roof. I spent the entire day agonized by the thought that it might flop. Having never visited Commander’s Palace myself or tasted their original Bread Pudding Soufflé, I relied heavily on Google to even grasp what the finished product should *look* like. The moment of truth arrived, and with bated breath, I presented my creation. Both Joe and my Mom wholeheartedly assured me that it tasted just like the legendary dessert from New Orleans. A huge wave of relief washed over me. WHEW! Success!
So, if you’ve had the distinct pleasure of experiencing Commander’s Palace and crave that iconic Bread Pudding Soufflé, now you can recreate that magic right in your own kitchen. Or perhaps you’ve only heard whispers of its fame and this description has piqued your interest – either way, I wholeheartedly encourage you to give this recipe a whirl. If I, a self-proclaimed soufflé-phobe, can master this delightful creation, then truly, anyone can! Don’t let the word “soufflé” intimidate you; this recipe is surprisingly approachable and incredibly rewarding.
Conquering the Commander’s Palace Bread Pudding Soufflé: A Step-by-Step Visual Guide
For those, like me, who might be a little unsure of what a Bread Pudding Soufflé with Whiskey Sauce entails visually, I’ve included some preparation photos. These will help demystify the process and guide you through the journey of creating this amazing New Orleans classic.
This image captures the crucial step of pouring the rich bread and custard mixture over a bed of plump raisins. This forms the base of our Bread Pudding Soufflé, allowing the bread cubes to soak up all the flavorful liquid before baking, creating that perfectly tender and moist texture. The foundation for our incredible New Orleans dessert is carefully assembled, ensuring every bite will be saturated with cinnamon-kissed goodness.
Here they go, into the oven! Each ramekin is topped with its magnificent dome of puffy meringue, ready to transform into a golden, cloud-like crown. This is where the soufflé magic truly happens, as the egg whites expand and rise, creating that characteristic light and airy texture that contrasts beautifully with the dense bread pudding below. Watching them slowly puff up in the oven is part of the sheer joy of making this Commander’s Palace copycat dessert.
Fresh out of the oven, these individual Bread Pudding Soufflés are gleaming golden brown, perfectly puffed, and ready for their final flourish. The delicate crust of the meringue hints at the airy texture within, while the inviting aroma of cinnamon and warm bread pudding fills the kitchen. This is the moment when all that careful preparation comes to fruition, signaling that the delightful task of filling them with the rich whiskey sauce is just moments away. Serve immediately to capture their optimal texture and warmth!
And there you have it – the finished masterpiece! This exquisite dessert, the Commander’s Palace Bread Pudding Soufflé with Whiskey Sauce, is a symphony of textures and flavors. From the warmth of the cinnamon-spiced bread pudding to the delicate, airy meringue and the luscious whiskey cream sauce pooling within, every spoonful is a journey to the heart of New Orleans. This homemade version truly captures the essence of a classic, bringing a touch of fine dining elegance to your table.
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Print Recipe
Bread Pudding Soufflé with Whiskey Sauce
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
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Preheat the oven to 350 degrees and grease an 8×8 baking dish.
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To make the Bread Pudding: Beat eggs with spices and sugar until smooth. Gradually add in the cream and vanilla. Fold into the bread, stirring until it soaks up the liquid. Scatter the raisins into the bottom of the pan, pour bread/custard mixture over the top. Bake for 25-30 minutes, or until pudding has a golden brown color and a toothpick inserted in the center comes out clean. Set aside to cool to room temperature.
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To make the whiskey sauce: In a small bowl combine the bourbon and sugar, set aside. In another small bowl combine the cornstarch and water, set aside. In a saucepan over medium heat bring your cream to a boil, stirring frequently. Add the cornstarch mixture and return to a boil. Boil for 30 seconds, stirring constantly. Remove from heat and stir in bourbon mixture. Set aside to cool to room temperature.
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(at this point I separated my egg whites and placed them on the counter to come to room temperature)
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When you are ready to prepare/serve: Preheat oven to 350 degrees and butter 6 – 6 ounce ramekins.
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Divide your bread pudding in half, and crumble with your fingers or a spoon into two separate bowls. Set aside. In your stand mixer, with the whisk attachment, place egg whites (taking care to not have ANY yolk in them) and cream of tartar – begin whisking until foamy. Gradually add sugar and continue to whisk until stiff peaks form. You want to make sure that your meringue has stiff peaks to insure it doesn’t fall flat. Take 1/4 of meringue and fold it into one of the halves of the bread pudding. Mix until incorporated. DO NOT OVER MIX, the more you work with it, the more the air will escape from your egg whites. Divide this mixture into the ramekins. Take the remaining meringue and combine it with the other half of the bread pudding. Top each ramekin and form into a dome. Mine was a couple of inches high. (I did have some left over) Bake on a cookie sheet for 20 minutes or until golden brown. Serve immediately.
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To serve: Place ramekin on a small plate, take a knife or spoon and poke a hole in the center of each souffle. Pour whiskey sauce into the hole and let it drizzle down a bit.
Nutrition
While I adore making a wide variety of desserts, bread pudding never truly topped my list until I encountered this spectacular rendition. This recipe for Commander’s Palace Bread Pudding Soufflé has completely changed my perspective, proving that bread pudding can be an elegant, show-stopping dessert rather than just a comforting classic. It’s a dish that not only satisfies a sweet tooth but also offers a rewarding baking challenge with a truly delicious outcome.
If you’re eager to explore more delightful dessert options and expand your baking repertoire beyond this incredible New Orleans Soufflé, feel free to check out some of my other dessert favorites by clicking . There’s always something new and exciting to bake, whether you’re a seasoned pro or just starting your culinary journey.
The Commander’s Kitchen Cookbook: Your Gateway to New Orleans Flavors
This particular recipe, the authentic Bread Pudding Soufflé with Whiskey Sauce, is sourced directly from The Commander’s Kitchen Cookbook. This remarkable cookbook serves as a culinary guide, bringing the treasured recipes from the renowned Commander’s Palace in New Orleans directly into your home kitchen. It’s more than just a collection of recipes; it’s a portal to the rich, vibrant flavors and culinary traditions that make New Orleans cuisine so beloved.
I can genuinely say that this cookbook is ABSOLUTELY FABULOUS! From the moment I picked it up, I found myself engrossed, reading it cover to cover. Every page turned revealed another tempting dish, another piece of New Orleans culinary history. My copy is now brimming with bookmarks, highlighting a multitude of recipes I’m eager to try next. So, stay tuned, as there’s plenty more deliciousness to come, inspired by the enchanting flavors of New Orleans – or at the very least, from the pages of this fantastic cookbook! Whether you’re a long-time admirer of Commander’s Palace or simply a fan of authentic American and Creole cuisine, this book is an indispensable addition to any kitchen. It makes recreating classic dishes like the Bread Pudding Soufflé with Whiskey Sauce not just possible, but a true joy.