Commander’s Palace in New Orleans opened in 1880. It soon became a New Orleans institution and then an American one.
In almost a century and a half, the generations of staff at Commander’s have developed, honed, and perfected many recipes. Want the best Bloody Mary in America? Go to Commander’s where you can enjoy that beverage in their gracious restaurant setting.
After your meal, surely you must sample the best of their desserts, this magnificent bread pudding. Actually, you don’t have to go to New Orleans. You can make this opulent treat right at home.
The preparation requires a double-dip in your oven: first baking a bread pudding, then combining it with meringue for a second quick but definitive round of heat.
But what kind of heat? The perfect meringues you see were baked in our Jenn-Air® Steam and Convection Oven. For this dessert, you don’t want the steam feature for the meringue, but you do want that convection heat, driven by a powerful fan system, generating a grand meringue finale. A Parisian pastry chef could do no better. The combination of this recipe and the Jenn-Air® oven, with its powerful flow of uniform heat, is deliciously formidable.
The recipe title and the recipe shown below mention a whiskey sauce. This dessert is rich enough that you can skip the sauce which is quite whiskey intense. A trait of New Orleans, I suppose. You can reduce the amount of whiskey called for in the recipe or substitute, say, a crème anglaise.
You will never think of bread pudding as “merely” bread pudding again.