Bread Pudding Souffle with Whiskey Sauce

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Easy and Scrumptious! I used portuguese sweet bread for this and it was out of this world. Keep this recipe, it is simple and yummy.

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Our high school culinary students prepared this and all gave this recipe a five. The tips given were very helpful, especially regarding the egg whites. Overwhipping will definitely create a denser souffle. Also, it's important to not whip the whites until you are ready to use them. They cannot be rewhipped. Bread tip was also good. Having day old bread would have been better but it still tasted great. The students can't wait to prepare this again for our faculty and superintendent of our district. Thanks for another great recie!

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This recipe was very easy to follow. The special note at the end was helpful. I would add that I used French bread from one of our local supermarkets. Since it is not as light and tender as New Orleans French bread, just use the inside and not the crust. It's still worked out well.

It is a labor-intensive dessert but well worth it if you have the time! It was sweet without being too sugary. Instead of bourbon for the whiskey sauce, I substituted 2 teaspoons of pure almond extract...you could use any other flavoring if you so desire.

This dessert is sure to impress if you are entertaining for a small group.