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Commander's Palace Bread Pudding Souffle Recipe

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This recipe for Commander's Palace Bread Pudding Souffle, by , is from The Columnset Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
William Rice
Added: Saturday, August 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups French Bread Pudding (see recipe)
6 yolks
1/2 cup sugar
1/2 cup powdered sugar
6 egg whites
unsalted butter
sugar

Directions:
Directions:
Put egg yolks and sugar in bouble boiler. Whip over simmering water with whisk until frothy and shiny. Mix yolk mixture with reserved bread pudding until smooth.

Beat egg whites until frothy. Gradually add powdered sugar beating constantly until merinque stands in stiff peaks. Gently fold egg whites into bread pudding.

Butter and lightly sugar a 1 1/2 quart souffle dish. Turn souffle into dish until 3/4 full. Wipe lip of dish clean and bake for 35-40 minutes.

Add either Whiskey Sauce (see recipe) or Clear Rum Sauce (see receipe) and serve warm.

Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe was brought home by Ginny Larkin from the Commander's Palace Hotel in New Orleans.

 

 

 

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