The fabulous not to be missed smooth to the touch Commander’s Palace Bread Pudding Souffle.
It came to the table warm from the oven; the waitress brought a spoonful of the whiskey sauce to the top and gently prodded open the crust and poured the sauce inside. A spoonful of this is a bite from heaven. Really. Warm and creamy and the tang of whiskey and sweet and ooooohhhhhhh so good.
Not only that, but the textures of shiny ceramic plate, paper frilled doily (how often do you see that anymore???) and the crusty top over a mushy sweet insides? Now there’s TEXTURE.
janetsunderland.com 
Love it. Im going tp try a sugar free vervsion for xmas eve. Ive been to NOLA with univ students after Katrina. Miss the sweets- edp the bignets! And coffee. Stay warm.
Yeah, the sweets the sweets. Bet the sugar-free version would work. It’s the egg whites that create the soufflé… I used Italian bread which seems a good substitute for New Orleans French bread (which has a lighter consistency than the usual French bread as we have here.)