📝 About This Recipe
A crown jewel of New Orleans Creole cuisine, this decadent dessert marries the rustic comfort of traditional bread pudding with the ethereal, airy elegance of a French soufflé. This legendary dish features a rich, custard-soaked brioche base that is folded into a cloud of meringue, resulting in a texture that is simultaneously dense and light. Finished tableside with a warm, buttery whiskey sauce, it represents the pinnacle of Big Easy indulgence.
🥗 Ingredients
The Bread Pudding Base
- 6 cups Stale Brioche or French Bread (cut into 1-inch cubes)
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 3/4 cup Granulated Sugar
- 1 tablespoon Pure Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- 3 Large Egg Yolks (beaten)
The Soufflé Lift
- 6 Large Egg Whites (at room temperature)
- 1/4 teaspoon Cream of Tartar
- 1/4 cup Granulated Sugar (for the meringue)
Whiskey Sauce
- 4 tablespoons Unsalted Butter
- 1 cup Confectioners' Sugar (sifted)
- 3-4 tablespoons Bourbon or Irish Whiskey (to taste)
- 1 Egg Yolk (tempered)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease six 8-ounce ramekins with butter and coat lightly with sugar, tapping out the excess.
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2
In a large mixing bowl, whisk together the milk, heavy cream, 3/4 cup sugar, vanilla, cinnamon, and 3 egg yolks until well combined.
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3
Add the cubed bread to the custard mixture. Press down gently to ensure every piece is submerged. Let it soak for at least 20 minutes until the bread has absorbed most of the liquid.
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4
Transfer the soaked bread mixture to a baking pan and bake for 25-30 minutes until set but still moist. Remove from oven and let cool slightly. Once cool, mash the pudding gently with a fork to break up large chunks.
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5
In a clean, grease-free metal or glass bowl, beat the 6 egg whites and cream of tartar on medium speed until soft peaks form.
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6
Gradually add the 1/4 cup of sugar while continuing to beat on high speed until the whites form stiff, glossy peaks.
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7
Take about one-quarter of the meringue and stir it vigorously into the bread pudding base to lighten it up.
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8
Gently fold the remaining meringue into the mixture using a rubber spatula. Use a figure-eight motion to maintain as much air as possible until no white streaks remain.
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9
Spoon the mixture into the prepared ramekins, mounding it slightly above the rim. Smooth the tops with a spatula.
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10
Bake for 15-20 minutes until the soufflés have risen significantly and the tops are golden brown. They should have a slight jiggle but feel set.
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11
While the soufflés bake, make the sauce: Melt butter in a small saucepan over medium heat. Whisk in the confectioners' sugar and whiskey until smooth.
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12
Remove the sauce from heat and quickly whisk in the remaining egg yolk to create a thick, silky glaze. Keep warm until serving.
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13
Serve immediately. Using a spoon, poke a hole in the center of each soufflé at the table and pour the warm whiskey sauce directly into the middle.
💡 Chef's Tips
Ensure your egg whites are at room temperature to achieve maximum volume. Do not over-mash the bread pudding base; you want some texture, not a smooth paste. Avoid opening the oven door during the first 12 minutes of baking the soufflés to prevent collapsing. If you don't have brioche, a high-quality Challah or even stale croissants make an excellent substitute. For a non-alcoholic version, substitute the whiskey with apple juice and a drop of rum extract.
🍽️ Serving Suggestions
Pair with a glass of chilled Sauternes or a late-harvest Riesling. Serve alongside a strong cup of New Orleans chicory coffee. A small side of Chantilly cream can help balance the heat of the whiskey sauce. Dust the top with a tiny pinch of freshly grated nutmeg just before serving for an aromatic boost.