Recipe: Commander's Palace Bread Pudding

Dear Raynell, These recipes are from The Commander's Palace New Orleans
Cookbook,
The first recipe states that if you have any left over, to try the recipe for
bread pudding souffle that follows.

French Bread Pudding with Clear Rum Sauce

1 cup sugar
8 TBSP (1 stick) butter, softened
5 eggs, beaten
1 pint (2 cups) heavy cream
dash of cinnamon
1 TBSP vanilla extract
1/4 cup raisins
12 slices, each 1 inch thick, of fresh or stale French Bread

Clear Rum Sauce

1 cup sugar
2 1/4 cups water
1 cinnamon stick or 1 tsp ground cinnamon
1 TBSP unsalted butter
1/2 tsp cornstarch
1 TBSP light or dark rum

1. Preheat the oven to 350
2. In a large bowl cream together the sugar, and butter. Add eggs, cream,
cinnamon, vanilla, and raisins, mixing well. Pour into a 9-inch square pan 1
and 3/4 inches deep.
3. Arrange bread slices flat in the egg mixture and let stand for 5 minutes to
soak up some of the liquid. Turn bread over and let stand for 10 minutes longer.
Then push the bread down so that most of it is covered by the egg mixture. Do
not break the bread.
4. Set pan in a larger pan filled with water to 1/2 inch from top. Cover with
aluminum foil. Bake for 45 to 50 minutes, uncovering pudding for the last 10
minutes to brown the top. When done, the custard should still be soft, not firm.
5. To make the sauce: In a medium-sized saucepan combine sugar, 2 cups water,
cinnamon, and butter and bring to a boil. Stir in cornstarch blended with
remaining 1/4 cup water and simmer, stirring, until sauce is clear. Remove from
heat and add rum. Sauce will be thin.Bread Pudding Souffle with Whiskey Sauce

2 1/2 cups French Bread Pudding (above)
6 egg yolks
1/2 cup granulated sugar
6 egg whites
1/2 cup confectioners' sugar

unsalted butter
Granulated sugar

Whiskey Sauce:

1 cup sugar
1 cup heavy cream
1 cinnamon stick or a dash of cinnamon
1 TBSP unsalted butter
1/2 tsp cornstarch
1 TBSP Bourbon
1/4 cup additional water

1. Make bread pudding and set aside 2-1/2 cups.
2. To make souffle: Preheat oven to 375
3. Put egg yolks and sugar in top of a double boiler. Whip over simmering water
with a whisk until frothy and shiny. Mix yolk mixture with reserved bread
pudding until smooth.
4. Beat egg whites until frothy. Gradually add confectioners' sugar, beating
constantly until the resulting meringue stands in stiff peaks. Gently fold egg
whites into bread pudding mixture.
5. Butter and lightly sugar a 1-1/2 quart souffle dish. Turn souffle mixture
into the dish, filling it three quarters full. Wipe lip of souffle dish clean
and bake for 35 to 40 minutes.
6. To make sauce: While souffle is baking, in saucepan combine sugar, 1 cup
cream, cinnamon, and butter. Bring to a boil. Add in the cornstarch mixed with
the 1/4 cup water and cook, stirring, until the sauce is clear. Remove from
heat and stir in whiskey.
7. To serve: Remove souffle from oven and serve immediately, with the sauce in
a separate bowl on the side.
Hope one of these is the recipe you were looking for.