Creole Bread Pudding Soufflé


1 large loaf French bread (enough to fill a 9”x13” baking pan to 3” deep)
1/2 cup Don Q Gold rum
2 cups white sugar
1 cup brown sugar
1 stick melted butter
1 stick of butter cut into 1/2” patties
Four eggs
1 qt. milk
1 tbsp. vanilla
1 tbsp. ground cinnamon

PROCEDURE: Slice French bread into 1/2” disks and let dry out overnight in a 9”x13” baking pan. Preheat oven to 350º. Whisk eggs with in a large mixing bowl. Add 1 cup of white sugar, brown sugar, milk, vanilla, cinnamon, stick of melted butter and 1/2 cup of Don Q Gold rum. Pour mixture over bread disks in pan and mash down bread until mixture is completely soaked by bread. Place 1/2” butter patties randomly over pudding. Sprinkle white sugar across the top and bake for 1 to 1 1/2 hours or until the pudding rises high and turns a golden brown. It will fall shortly after removing from the oven. Serve with Don Q Rum sauce while still hot. Can be refrigerated afterwards and easily reheated or served cold with hot rum sauce.


2 sticks of butter
1 cup brown sugar
1 cup white sugar
1 tbsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/2 cup milk or cream
1 cup Don Q Gold rum or Don Q Añejo rum

PROCEDURE: Melt sticks of butter with sugar and spices in a saucepan and stir in milk or cream once sugar is melted. Cook until bubbly, then add Don Q Gold rum or Don Q Añejo rum and cook on medium for 1 minute. Serve warm over bread pudding servings.