RECIPE: Bread Pudding Souffle With Bourbon Sauce From The Empress Lilly
Happy Sunday Disney friends! If you’re in charge of Sunday dinner then we’ve got the perfect treat for you to really wow the family while taking a walk down Disney World Memory Lane! Those who grew up Disney may remember the Empress Lilly at the Walt Disney World Village. For those saying where? The Walt Disney World Village is what Disney Springs was way back in the day and the Empress Lilly today is “Paddlefish!”
Back in the 70s this eatery, which takes its name from Walt Disney’s widow (who was actually there to celebrate the opening), was THE place to eat at Walt Disney World. For the next two decades this floating restaurant (which also boasted a working paddlewheel) was a Disney must-do. In the early days of Disney World it would eventually become Fulton’s Crab House at Downtown Disney before being re-imaged of Paddlefish at Disney Springs!
One of main treats at the Empress Lilly was the Bread Pudding Souffle which you can recreate using the awesome recipe below thanks to D23!
Bread Pudding Soufflé with Bourbon Sauce at Empress Lilly at Walt Disney World Village
Makes 8 Individual Soufflés
- 1⁄2 cup butter, melted, plus more for coating ramekins
- 1 1⁄4 cups granulated sugar, divided, plus more for coating ramekins
- 4 eggs
- 1 pint heavy whipping cream
- 3⁄4 cup milk
- 2 teaspoons vanilla extract
- 1⁄4 teaspoon cinnamon
- 1 small 12-ounce loaf French bread, cut into 1-inch cubes
- 1 cup strawberries, hulled and diced
- 4 egg whites
Bourbon Sauce Ingredients
- 1 tablespoon butter 1 cup milk
- 1⁄2 cup sugar
- 1 egg
- 1⁄4 cup bourbon
- 1 teaspoon vanilla
Directions for Soufflés:
- Heat oven to 375°F.
- Brush 8 (10 oz.) ramekins with melted butter and coat with sugar, tapping out any excess.
- Using parchment paper, create a collar around each ramekin, making sure the paper extends 11⁄2 inches above the lip of the ramekin. Spray lightly with non-stick cooking spray.
- Combine butter, 3⁄4 cup sugar, eggs, cream, milk, vanilla, and cinnamon in a large mixing bowl. Mix well to combine.
- Add bread to mixture and gently mix until liquid is absorbed into the bread, but bread is not falling apart.
- Add strawberries to the mixture and fold to combine.
- Whip egg whites and remaining 1⁄2 cup sugar using an electric mixer with a whip attachment. Whip until stiff peaks form and sugar is dissolved.
- Gently fold bread mixture into the egg white mixture.
- Measure out one cup of batter and spoon into a ramekin. Repeat with remaining ramekins.
- Place ramekins on a rimmed baking sheet and place in oven.
- Cook for 25–35 minutes, until soufflés have risen, the center is firm, and the top is lightly golden brown.
- Remove from oven, remove collars, and pour bourbon sauce into the center of each soufflé.
- Serve immediately.
Directions for Bourbon Sauce:
- Combine the butter, milk, and sugar in a small saucepan. Cook over medium heat until sugar has dissolved. Do not let mixture boil.
- Combine the egg and 1 tablespoon of warm mixture in a small bowl. Mix well until combined. Stir in bourbon and vanilla.
- Add the egg mixture to the warm milk mixture and continue to cook over medium heat until mixture thickens and lightly coats the back of a spoon, about 5 to 7 minutes. Remove from heat and pour over soufflés.
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