Bobby Flay

"The whiskey sauce itself is divine, but particularly so when generously poured over the piping hot souffle."

Tom Fitzmorris

"The bread pudding soufflee premiered at Commander’s 100th anniversary dinner in 1980. I am very proud that I was there to be among the first to taste it. It’s baked light, then made almost cloudlike with an admixture of sweet meringue."

Laura Siciliano-Rosen

"In the leafy Garden District, Commander’s Palace serves an incredible bread pudding soufflé, a gourmet twist on the classic that adds a light breadiness to the pudding’s “shell,” which a waiter will ceremoniously break open in order to spoon in creamy whiskey sauce."

Katherine and Romeo Belarmino

"Be sure to end dinner with Commander’s Palace’s famous Creole bread pudding soufflé."

Morgan Bachemin

"It’s moist, sweet but not too sweet, with a warm whiskey sauce drizzled lovingly atop."

Shannon Hill

"The menu is pricey, but put on your prettiest strand of pearls and order the gumbo, goat cheese grits, and bread pudding soufflé for a life-changing meal that won't break the bank."

Nancy Kuy

"All the Richness of Creole Bread Pudding Whipped up into a Light Souffle; Finished tableside with Warm Whiskey Cream."

Khalid Salaam

"Enjoy classics like creole bread pudding soufflé."

Jyl Benson

"The late, beloved chef Paul Prudhomme achieved immortality through many of the dishes he created during his lengthy career. Among them is the enduring Bread Pudding Soufflé he concocted during his tenure at Commander’s Palace for the restaurant’s 100th anniversary in 1980."

Gwendolyn Knapp

"The bread pudding souffle at Commander's Palace is one of the most iconic desserts in New Orleans."