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“A uniqie way to serve bread pudding. We first had this dish at Commandars Palace in New Orleans, LA back in '96 or '97 and spend a couple weekends trying to duplicate it. This one's pretty close.”
2hrs 10mins
1 souffle

Ingredients Nutrition

  • Bread Pudding
  • 7 -10 ounces French bread (about enough to fill up a 13x9 pan 3/4 of the way) or 7 -10 ounces Italian bread, stale cut into 1-inch cubes (about enough to fill up a 13x9 pan 3/4 of the way)
  • 3 large egg yolks (room temp)
  • 3 large eggs (room temp)
  • 1 34 cups sugar
  • 4 12 tablespoons vanilla
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 12 cup butter
  • 4 cups milk, whole (optionally you can use cream or half-and-half)
  • 12 cup raisins (chopped/optional)
  • Souffle
  • 6 large eggs, separated
  • 12 cup sugar, granulated
  • 2 12 cups bread pudding
  • 12 cup sugar, confectioner's


  1. FOR THE BREAD PUDDING-------------------.
  2. Preheat oven to 350 F degrees.
  3. Toast bread cubes in the oven for 12 to 15 minutes or until golden brown.
  4. Place the toasted cubes of bread in an ungreased 3x9x2 inch pan.
  5. In a medium bowl wisk the eggs and egg yolks until frothy.
  6. In a small bowl or plastic bag combine sugar, cinnamon, and nutmeg.
  7. Blend well.
  8. In a medium sauce pan over low heat heat milk and butter till butter just melts (120 degrees F).
  9. You can use cream or half-and-half in lieu of milk, however we find this to be a bit too rich.
  10. I like to chop the raisins in the food processor with a bit of the sugar/spice mixture as there's alot of folks out there that love the taste of raisins, but don't like the texture.
  11. If desired add chopped raisins to the milk/butter mixture at this point.
  12. Add sugar/spice mix and vanilla to milk and stir until sugar dissolves.
  13. Slowly pour about 1 cup of the warm milk over the eggs while stirring continuously.
  14. If you like whole raisins, sprinkle the raisins over the bread cubes at this point.
  15. Pour the milk mixture over the bread crumbs.
  16. Allow the bread to become thoroughly soaked, turn once or twice to speed up the process.
  17. Maybe 10 minutes.
  18. Bake the soaked bread in the 350 F oven for 40-60 minutes, check every few minutes after the initial cooking period and remove from oven when disired degree of browness is reached.
  19. Cool slightly.
  20. FOR THE SOUFFLE------------------.
  21. Preheat your oven to 375 F degrees.
  22. Butter and lightly sugar a 1 1/2 quart souffle dish.
  23. Put the egg yolks and granulated sugar in the top of a double boiler over very low heat.
  24. Whisk the mixture until frothy and shiny.
  25. In a large mixing bowl, whip the egg-and-sugar mixture into the warm bread pudding until smooth, a food processor makes this easier, but it's not required.
  26. Beat egg whites with an electric mixer until frothy, add confectioner's sugar and beat until the egg whites form stiff peaks.
  27. Gently fold the egg whites into the bread pudding mixture.
  28. Fill the souffle dish only 3/4 full of souffle mixture to allow for rising.
  29. Wipe clean the lip of the dish and bake in the preheated oven for 35 to 40 minutes.
  30. Serve immediately, top with bourbon sauce (see separate recipie) and/or whipped cream.

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