What New Orleans dessert features bread pudding topped with a whiskey sauce at Commander’s Palace?

Creole bread pudding soufflé is a signature dessert associated with Commander’s Palace in New Orleans. It combines bread pudding with the light, risen texture of a soufflé and is commonly served with a warm whiskey sauce.

Commander’s Palace is a landmark restaurant in the Garden District, and its dessert helped popularize the idea that leftover bread could become an elegant restaurant finale. The preparation uses bread, eggs, dairy, sugar, and flavorings, but the precise recipe is a restaurant specialty rather than a single standardized household formula.

This dessert is different from ordinary bread pudding, which is usually denser and baked in a single dish without a soufflé-style rise. It is also distinct from bananas Foster, another famous New Orleans dessert that uses caramelized bananas and flambéed alcohol. Commander’s Palace has long been associated with refined Creole cooking and New Orleans culinary history.