Walt Disney World has PLENTY of places to eat! From the parks to the resorts, there are restaurants everywhere!
Have you ever thought of ALL the restaurants that came before the ones we now know and love? Disney has a long history and that includes food! Today, our recipe is from The Empress Lilly, a former restaurant at Disney World!
The Empress Lilly opened in 1977 at the Walt Disney World Village (now known as Disney Springs). The restaurant was named after Lillian Disney, who was married to Walt Disney. This was one of the first locations to offer character dining AND it was on a riverboat! Although it is not called The Empress Lilly anymore, this restaurant still exists today as Paddlefish in Disney Springs!
To honor the original restaurant, we found D23’s recipe for Bread Pudding Soufflé with Bourbon Sauce!
Here’s how you make this treat from the past!
Disney’s Bread Pudding Soufflé with Bourbon Sauce
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 1 1⁄2 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.
Custard, vanilla, strawberries, French bread…what’s not to like? We love this recipe because of its nod to Lillian Disney! As always, we will keep you updated on all of the Disney recipes!
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Will you make this soufflé from the past? Let us know in the comments!