Bread Pudding Souffle with Whiskey Sauce

This image courtesy of Tom Eckerle


Cooking Methodbaking


Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursedessert

Equipmentbaking/gratin dish

Five Ingredients or LessYes



Taste and Texturerich, sweet

Type of Dishpudding


  • Butter and sugar for the mold
  • 4 eggs, separated and at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 4 cups milk
  • Pinch of salt
  • ½ cup sultanas, soaked in enough dark rum to cover
  • ½ cup chopped pecans
  • 5 cups day-old French bread (from a large loaf, not a baguette), cut into 1-inch cubes
  • 1 cup heavy cream
  • 2 egg yolks, at room temperature
  • 2 tablespoons sugar
  • ¼ cup bourbon


  1. The soufflé:

  2. Preheat the oven to 350°. Butter and sugar a large deep baking dish.

  3. In a mixing bowl, beat the egg yolks with ¾ cup of the sugar, the vanilla, and spices until thick, creamy, and lemony in color. Mix in the milk.

  4. Place the cubed bread in a large bowl and pour the yolk/milk mixture over the bread. Set aside for 45 minutes.

  5. In a bowl, beat the egg whites with the salt and the remaining ¼ cup sugar until stiff, glossy peaks form. Stir in the sultanas and pecans into the soaked bread and fold in the meringue. Turn the mixture into the prepared mold and bake for 35 to 40 minutes, until puffed and golden.

  6. The whiskey sauce:

  7. Heat the cream over simmering water in a double boiler. In a bowl, whisk the egg yolks with the sugar until thick. Off the heat, whisk the yolks into the heated cream.

  8. Return the mixture to the double boiler and cook over simmering water, whisking constantly, until thickened enough to coat the back of a spoon. Slowly add the bourbon and continue to cook until lightly thickened and smooth.

  9. Serve warm with the soufflé.


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