Souffle....by MISTAKE

Last night Wayne asked for some bread pudding (his favorite). We have some hamburger buns that needs to be used so I started in. Since it's only the two of us, I certainly didn't want to follow a recipe (which usually feeds at least 10-12).
Pre-heat the oven to 350F.
I picked out 2 ramekins, filled them 3/4 full with 2% milk. Poured this into a bowel. Added a 1/2 cup of my homemade yogurt, and about a 1/4 cup of cream. Added 2 whole eggs, vanilla extract (the good stuff), orange extract, orange zest, 1/4 cup of sugar. Whipped it with my handy-dandy hand operated beater (see earlier post for pic - it's an OXO) till nice and frothy, then ripped up 2 hamburger buns and let them soak for 5 min or so.
Ladled everything into my 2 ramekins and another small one (it made more than I figured - from added eggs and such. I'll put all the wet ingredients into the ramekins in the future for more accuracy. But in the meantime....I got 2 big ones and one small one).
Placed the 3 ramekins in a baking dish - don't let them touch. Boiled water and filled the baking dish so that the water was about 1/2 inch below the rims. Note: put your baking dish on the oven rack first, then add the boiling water. Easy.
Sprinkled the tops with decorating sugar. This is large grained granulated sugar - stuff I have in the pantry. It makes a crunchy top on muffins or pastry. Carefully slid the rack with baking dish into the oven. Baked about 45 min.
We were sitting in the kitchen planning our trip to Europe so I really didn't keep track of the time. All of a sudden I smelled this wonderful aroma (vanilla baking) and went, "Oh crap....hope they're not over done!".

Bread pudding...I mean...Bread souffle

I looked in, carefully took them out. This is what came out! Souffle! It's puffed up more than an inch over the rim! Ran to get my phone to take a pic before they deflated.
OMG! We split the one in front, with whipped cream while it was still warm. The yogurt gave it SUCH a wonderful tang! My yogurt is tangy, NOT sweet - I add NO sugar. It was so much better than the almost too-sweet pudding I usually get. Light, fluffy, vanilla-orangey, not sticky/heavy.
Wayne's eyes were HUGE and said, "This is the BEST bread pudding I've EVER had!" He took the small one (left side) to work today. He said if we had a restaurant and served this we'd sell out every day. People would line up for them! (what a nice thing to say!)
It was not intended but, needless to say...this is the way I'll be making bread pudding from now on.