The Commander’s Palace Dining Experience

One of the highlights of my time in New Orleans was going to Commander’s Palace for Brunch Sunday morning. It’s hard to explain the ambiance of the restaurant, it’s nothing like you’ve ever seen before, or at least that I have ever seen. A long line of waiters lined the halls and greeted us as we walked through the door and balloons were centerpieces at every table. You also get a live band that plays at your own table. The food was…..unforgettable. Scroll down, you’ll see what I mean.

So, here we are just walking off the bus, snapping photos like crazy as we did at everything 🙂 To the right is Adam, Matt and Brooke looking great!

Here are those waiters that greeted us at the door and the balloons at each table. So fun and festive. It was also a treat to see some of the local women in their fancy Sunday hats as well. So different from what I am used to.

We got to walk through the giant kitchen to see all the kitchen staff hard at work.

More table shots

Tables were placed by big windows with gorgeous views of lush green trees.

Alright onto the food we enjoyed at Commander’s. We started with a single fried Oyster with Caviar and the Brandy Milk Punch (minus the Brandy) Both were a dream, especially that milk. It tasted like melted vanilla ice cream, yum!

Marla had that gorgeous salad and I ordered trio of soups that included a turtle soup. That was another first for me 🙂

Here were the guys from the band. Loved them!

Here were some of the brunch entrees that came out. Aren’t they gorgeous?

Amanda ordered this shrimp that was probably the best shrimp I have tasted. Want it again!

I ordered the White Chocolate Blueberry Pancakes…..they were as good as they look.

Photo via Marla Meridith

Amanda, Marla and me at our table, love these gals!

Dessert was a dream. Here is the Cookie Dough Bread Pudding.

The Pralines dessert and the Strawberry Shortcake. Both delicious.

The cheesecake was so photogenic and tasted even better.

This Bread Pudding Souffle was my favorite and I have the recipe for you from the restaurant! Enjoy friends!


Bread Pudding Souffle With Whiskey Sauce

Recipe by Commander’s Palace, New Orleans

Butter, for greasing pan and ramekins

3/4 cup sugar

1 teaspoon ground cinnamon

Pinch nutmeg

3 medium eggs

1 cup heavy cream

1 teaspoon vanilla extract

5 cups New Orleans French bread, cut into 1-inch cubes (see *Cook’s Note)

1/3 cup raisins

Whisky Sauce

1 cup heavy cream

1/2 tablespoon cornstarch

1 tablespoon water

3 tablespoons sugar

1/4 cup bourbon


9 medium egg whites, room temperature

1/4 teaspoon cream of tartar

3/4 cup sugar


*Cook’s Note: New Orleans French bread is very light and tender. If another bread is used that is too dense, it will soak up all the custard and the recipe won’t work.

Make the bread pudding: Preheat oven to 350 degrees F.

Grease an 8-inch square baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, and then work in the heavy cream. Add the vanilla, stir to combine, and then the bread cubes. Let stand so that bread soaks up custard.

Place the raisins in the greased pan. Top with the bread mixture, which prevents the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture should be moist, not runny or dry. Cool to room temperature.

Make the whiskey sauce: Place cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.

Make the meringue: Preheat oven to 350 degrees F.

Butter 6 (6-ounce) ramekins and set aside. Make certain that the bowl and whisk are completely clean. The egg whites should be completely free of yolk, and they will better if they are at room temperature. This dish needs a good, stiff meringue. In the bowl of an electric mixer (or in a large bowl with a hand mixer), whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream when you pull out the spoon, the meringue is ready. Do not over-whip, or the whites will break down and the souffle will not work.

In a large bowl, break half of the bread pudding into pieces using your hands or a spoon. Gently fold in 1/4 of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles with this lighter mixture. Smooth and shape tops with a spoon into a dome over the ramekin rim.

Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, at the table, poke a hole in the top of each souffle, and pour the room temperature whiskey sauce inside the souffle.


Have a great day, I’ll be dreaming of Commander’s Palace 🙂

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29 Responses
  1. M. Howard

    Love the pictures! I had the pleasure of eating at the Chef’s Table and it was Incredible!!!! One of my top 10 best experiences…if you ever get the chance don’t hesitate!!

  2. I think I saw a show on this restaurant on food network canada here in Toronto. It was about the re-opening after the hurricane, but I could be wrong. Looked amazing then and it looks great through your images. Thanks.

    1. Thanks Mike. I haven’t seen that show, but it seems like someone else was telling me that they had to close down for a bit after the hurricane.

  3. T

    This native New Orleanian loves that you enjoyed Commander’s and thanks you for the recipe! Try them at lunch sometime for their famous 25 cent martinis!

  4. Cheryl M

    My husband and I went to NO a little over a year ago. All he wanted to do was go to Commander’s Palace for Sunday brunch. (He’s from Louisiana.) I thought ok – how good could this be?? Well, as you can see from the pics, it was a highlight of the trip! He raved about the bread pudding. Now, you’re sharing the recipe. Thanks for the memories in pics. Can’t wait to go again.

  5. Emily

    This is my favorite restaurant in NOLA! I love that you were sitting in the garden room – so beautiful! I’m disappointed that no one got the bananas foster – I would kill someone or something to have a bite of it right now. I am living vicariously through your posting right now! Glad y’all had a great time!

  6. My husband and I enjoyed Sunday Brunch at Commander’s Palace a little over a year ago on one of our many trips to New Orleans. It is truly an amazing experience. We especially loved the Garden Dining Room looking out into the courtyard. We met Lolly Brennan who was absolutely delightful. Can’t wait to go back!

  7. Suzanne

    I would love to make the Bread Pudding but know I can’t find New Orleans French bread – what can I substitute?

  8. I have such good memories of eating there. If you ever go in the winter you must have the turtle soup; it is one of the best things I’ve ever tasted.

  9. Cookie Dough Bread Pudding

    The photogenic cheesecake

    Bread Pudding Souffle With Whiskey Sauce…<—-that sauce. omg. drool. I love making bananas foster and just drinking the rum + brown sugar sauce. I know, I admit it 🙂

    The time with everyone, and Marla, and Amanda, and Matt…HOW AWESOME!

    I would have loved to have been there! SO FUN!

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