Bread Pudding Soufflé Recipe With Rum Sauce Rises Above the Rest by Chef Ryan Boudreaux

Bread pudding is a fixture in homes and on restaurant menus all over Louisiana. Bread pudding became popular with the frugal and resourceful Cajuns who always found different ways to use up their food.

French bread goes stale quickly, so why not make it into a delicious dessert recipe? This bread pudding souffle recipe is incredible! To make this easy souffle recipe you will need the grab the following ingredients from your fridge and pantry: French bread (stale), butter, granulated sugar, eggs, milk, raisins, ground cinnamon, vanilla extract, nutmeg, salt, cream of tartar, dark brown sugar, heavy cream and spiced rum.

Lagniappe Tips: Make sure your egg whites have no yolk in them, and that they are cold before whipping. If the rum sauce separates, stir it vigorously with a spoon or wire whip until it forms a uniform consistency again.

Serve this decadent souffle-style bread pudding recipe for dessert. Not a fan of rum sauce? Drizzle it with caramel sauce or top it with whipped cream of vanilla ice cream.

Another way they used up stale French bread? Pain perdu.

Cuisine: American
Prep Time: 30 minutes plus 45 minutes to cool
Cook Time: 1 hour
Total Time: 2 hours and 15 minutes 
Servings: 6

Ingredients 

Bread Pudding

• 2 tablespoons unsalted butter (divided)
• 1 1/2 cups plus 2 tablespoons granulated sugar (divided)
• 6 large eggs, separated, egg whites chilled
• 4 cups dairy milk
• 1/4 cup raisins
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon nutmeg
• 1/4 teaspoon table salt
• 5 cups cubed stale French bread
• 1/2 teaspoon cream of tartar

Rum Sauce

• 1 1/2 cups dark brown sugar, packed
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup heavy cream
• 1/4 cup spiced rum or dark rum
• 1 teaspoon ground cinnamon

Here's how to make it: 

1. Make the bread pudding, preheat the oven to 350 degrees F. Grease the bottom and sides of a 9x9-inch baking pan with 1 tablespoon of the butter.
2. In the large bowl of an electric mixer, beat 1 1/2 cups sugar, the egg yolks, milk, raisins, cinnamon, vanilla, nutmeg and salt.
3. Fold in the stale bread cubes, pressing them down into the liquid, and let them sit for 15 minutes so the bread absorbs some of the liquid.
4. Pour the bread mixture into the greased baking pan, and bake until firm and golden brown, about 35 minutes. Remove, and let cool to room temperature, 45 minutes to 1 hour.
5. Grease six 1-cup soufflé ramekins with the remaining tablespoon of butter. In the large bowl of an electric mixer, beat the egg whites at high speed until foamy. Gradually add the 2 tablespoons sugar and cream of tartar, and continue to mix on high speed until the meringue is thick and shiny, with stiff peaks.
6. In a separate large bowl, pour the cooled bread pudding, and stir until smooth. Then, gently fold in the meringue. Fill the greased soufflé ramekin cups, mounding about an inch over the top rim. Place the filled soufflé cups on a sheet pan, and bake for 25 minutes, or until lightly browned and toasted on top. While the soufflés are in the oven, make the rum sauce.
7. Make the rum sauce: In a heavy medium saucepan, combine brown sugar and butter, and stir over medium heat until melted and smooth, 2 to 3 minutes.
8. Stir in the heavy cream, rum, and cinnamon, reduce heat to low, and bring to a simmer. Simmer until the sauce thickens, stirring occasionally, about 5 minutes. Serve immediately by poking a hole in the top of each soufflé, and pouring about 2 tablespoons of warm rum sauce into each. Store any uneaten souffles covered in the fridge.

Photos courtesy of Chef Ryan Boudreaux.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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