Commanders Palace Bread Pudding Recipes

COMMANDER'S PALACE BREAD PUDDING

Steps:

• Preheat oven to 350. In a large bowl, with a hand mixer, beat butter and sugar until creamy. Add eggs, cream, vanilla and cinnamon. Beat thoroughly until combined. Stir in raisins. Pour into 9" square baking pan. Place bread slice flat in pan for 5 minutes to soak up some of the liquid. Turn bread over and let stand 10 minutes longer. Push bread down so most is submerged. Don't break up slices. Set pan in larger pan and pour in enough water to reach within 1/2 of top of inner pan. Cover with aluminum foil. Bake 35 minutes, uncover and bake 10 minutes longer until top of pudding is browned and pudding is still soft. Spoon onto plates and pass with whiskey sauce.

COMMANDER'S PALACE BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan; set aside. Combine 3/4 cup sugar, the cinnamon, and nutmeg in a large bowl. Beat in whole eggs until smooth; whisk in cream and vanilla. Add bread cubes; stir, allowing bread to soak up custard. Scatter raisins in greased pan; top with egg mixture, which will prevent raisins from burning. Bake until pudding is golden and firm to the touch and a cake tester inserted in center comes out clean, 25 to 30 minutes. It should be moist, not runny or dry. Cool to room temperature.
• Butter six 6-ounce ceramic ramekins; set aside. In the bowl of an electric mixer, whisk egg whites and cream of tartar until foamy. Gradually add remaining 3/4 cup sugar; continue whisking until shiny and thick. Test with a clean spoon. If whites stand up stiff, like shaving cream, when you pull out the spoon, meringue is ready. Do not overwhip, or whites will break down and souffle will not work.
• In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Divide a portion of this mixture among the ramekins. Place remaining bread pudding in bowl, break into pieces, and carefully fold in rest of meringue. Top off souffles with this lighter mixture, piling it high, about 1 1/2 inches over top edge of ramekins. With a spoon, smooth and shape tops into a dome over ramekin rims. Bake immediately until golden brown, about 20 minutes. Serve immediately. Using a spoon at the table, poke a hole in the top of each souffle, and spoon the room-temperature whiskey sauce into the souffles.

COMMANDER'S GARLIC BREAD

Steps:

• Preheat oven to 375 degrees.
• Slice bread lengthwise.
• Melt butter in a small skillet, add garlic, and heat gently for two minutes.
• Brush the melted butter generously on the cut sides of the bread halves; sprinkle with the dill and cheese.
• Bake until golden and very hot, 5 to 8 minutes.
• Cut each half crosswise into 1 inch slices and serve immediately with appetizers, salads, or soups.