A rich, meringue topped, New Orleans style Creole bread pudding soufflé, drizzled with whiskey sauce and perfect for any special occasion, holiday or event.
Old Fashioned New Orleans Creole Bread Pudding
When most of us think of bread pudding, we think of a simple country dessert, born out of leftover bread that is tossed together with a belly warming custard. It really is like a hug y'all!
I bet you don't often think of a rich, meringue topped version though.
Oh my goodness is this bread pudding just over the top. It is rich, nothing low calorie here, and it's a large batch recipe too, so holidays are the perfect time to share this delectable treat. It's a recipe you might want to consider sharing for your Thanksgiving, Christmas or even New Year's brunch or an upcoming special social event. I think it'll be one that you certainly want to bookmark and remember for the next holiday.
In truth, this is actually a very old and nearly forgotten method for bread pudding here in the Deep South, and although you don't see it much anymore, it is still a signature dessert at Commander's Palace restaurant in New Orleans, where it is served in individually portioned souffle dishes.
It is a wonderfully rich and decadent dessert that I adore and will make a perfect au revoir to those very sweets you might be giving up for New Year's, on the heels of these just past indulgent holidays.
Since we're making a meringue to cover a large surface, I'm adding in the cornstarch method to my meringue this time which should help to avoid weeping.
Be sure though that you put the freshly made meringue on the very hot, right from the oven bread pudding and that will help. If you're assembling or making this in advance, wait to do the meringue until you're ready to serve it. For best results, you'll want to bring the dish to room temperature, then bake the bread pudding and apply the meringue fresh, rather than prepare the full recipe and refrigerate.
To reheat leftovers, use the low setting on your microwave first to warm through, then you'll only need a few seconds on high.
I hope that you enjoy this classic heirloom dessert and consider bringing it to your next church supper or potluck. I have a feeling you'll be the talk of the town! Here's how to make it.
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