Bread Pudding Souffle with Whiskey Sauce
Indulge in the ultimate dessert experience with this irresistible Bread Pudding Soufflé with Whiskey Sauce—a decadent twist on the classic comfort food. This recipe transforms humble day-old French bread into a light, airy soufflé with a luscious custard base infused with cinnamon and vanilla. The golden-baked top is delicately puffed, creating a stunning presentation that's perfect for special occasions. To elevate the indulgence, it’s paired with a silky, boozy whiskey sauce that adds a rich, caramelized depth of flavor. With its balance of sweetness and warmth, this dessert is a show-stopping treat that's easy to prepare yet impressively elegant. Serve it warm and watch as the velvety sauce seeps into the soufflé, delivering a heartwarming finish to any meal. Perfect for holiday gatherings or dinner parties, this heavenly creation is sure to be a favorite!
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Recipe Information
Ingredients
- 8 cups (cubed) day-old French bread
- 3 cups milk
- 1 cup heavy cream
- 1.5 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2 tablespoons (melted) unsalted butter
- 5 large egg whites
- 2 tablespoons (for dusting) powdered sugar
- 0.25 cup whiskey
- 4 tablespoons unsalted butter (for whiskey sauce)
- 0.75 cup granulated sugar (for whiskey sauce)
- 0.25 cup heavy cream (for whiskey sauce)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, combine the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and salt. Whisk until smooth.
Add the cubed French bread to the bowl, ensuring it is fully submerged in the custard mixture. Let it soak for 15 minutes to absorb the liquid.
Transfer the soaked bread mixture to the prepared baking dish. Drizzle the melted butter over the top and bake for 35 minutes, or until slightly set but not fully firm.
Meanwhile, prepare the soufflé topping. In a clean mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
Gently fold the beaten egg whites into the partially baked bread pudding until evenly distributed but still light and airy.
Return the dish to the oven and bake for an additional 10 minutes, or until the top is golden and puffed up like a soufflé.
While the soufflé is baking, make the whiskey sauce. In a small saucepan, melt the butter over medium heat. Stir in the granulated sugar and continue to cook until it dissolves and begins to bubble.
Whisk in the heavy cream and whiskey, cooking for an additional 1–2 minutes until the sauce thickens slightly. Remove from heat.
Once the bread pudding soufflé is done, remove it from the oven and let it cool for a few minutes. Dust with powdered sugar.
Serve warm with whiskey sauce drizzled generously over each portion. Enjoy!
Nutrition Facts
Calories |
9346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.3 g | 302% | |
| Saturated Fat | 105.6 g | 528% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1551 mg | 517% | |
| Sodium | 14305 mg | 622% | |
| Total Carbohydrate | 1492.3 g | 543% | |
| Dietary Fiber | 55.4 g | 198% | |
| Total Sugars | 532.2 g | ||
| Protein | 259.9 g | 520% | |
| Vitamin D | 14.1 mcg | 70% | |
| Calcium | 1567 mg | 121% | |
| Iron | 60.5 mg | 336% | |
| Potassium | 4184 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
