Bread Pudding Souffle

READY IN: 2hrs 10mins
YIELD: 1 souffle


  • 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


  • FOR THE BREAD PUDDING-------------------.
  • Preheat oven to 350 F degrees.
  • Toast bread cubes in the oven for 12 to 15 minutes or until golden brown.
  • Place the toasted cubes of bread in an ungreased 3x9x2 inch pan.
  • In a medium bowl wisk the eggs and egg yolks until frothy.
  • In a small bowl or plastic bag combine sugar, cinnamon, and nutmeg.
  • Blend well.
  • In a medium sauce pan over low heat heat milk and butter till butter just melts (120 degrees F).
  • You can use cream or half-and-half in lieu of milk, however we find this to be a bit too rich.
  • 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.
  • If desired add chopped raisins to the milk/butter mixture at this point.
  • Add sugar/spice mix and vanilla to milk and stir until sugar dissolves.
  • Slowly pour about 1 cup of the warm milk over the eggs while stirring continuously.
  • If you like whole raisins, sprinkle the raisins over the bread cubes at this point.
  • Pour the milk mixture over the bread crumbs.
  • Allow the bread to become thoroughly soaked, turn once or twice to speed up the process.
  • Maybe 10 minutes.
  • 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.
  • Cool slightly.
  • FOR THE SOUFFLE------------------.
  • Preheat your oven to 375 F degrees.
  • Butter and lightly sugar a 1 1/2 quart souffle dish.
  • Put the egg yolks and granulated sugar in the top of a double boiler over very low heat.
  • Whisk the mixture until frothy and shiny.
  • 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.
  • Beat egg whites with an electric mixer until frothy, add confectioner's sugar and beat until the egg whites form stiff peaks.
  • Gently fold the egg whites into the bread pudding mixture.
  • Fill the souffle dish only 3/4 full of souffle mixture to allow for rising.
  • Wipe clean the lip of the dish and bake in the preheated oven for 35 to 40 minutes.
  • Serve immediately, top with bourbon sauce (see separate recipie) and/or whipped cream.