Bread Pudding Souffle
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®
  1. 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.
Recipe by Ronald Reginald's at