This recipe for Bread Pudding Souffle is the perfect way to use up leftover bread pudding.
Bread Pudding Souffle
By: Chef Reginald
Recipe type: Dessert
- 7 yolks
- ½ cup sugar
- 7 whites
- 3 cups softened bread pudding (leftover)
- 2 tsp. Ronald Reginald's Melipone® Mexican Vanilla or Ronald Reginald's Vanilla Bean Marinade®
- Whip yolks and sugar to a "ribbon" consistency and fold into leftover bread pudding. Whip whites to a firm peak and carefully fold into yolk-pudding mixture. Butter and sugar a 1 ½ quart soufflé mould and bake at 365º for 25 minutes. Dust top with powdered sugar.