Pumpkin Breakfast Soufflé

1. 1

   Chop your bread into small pieces and place into dish. I used a round dish with a diameter of 5 inches.

2. 2

   Whisk your eggs together, adding the milk, pumpkin puree, vanilla and pumpkin pie spice. Pour over the bread.

3. 3

   Cover and let it sit in the fridge overnight. In the morning, preheat the oven to 375 Fahrenheit.

4. 4

   Take the souffle out of the fridge and let it warm to room temperature while the oven preheats.

5. 5

   When the oven reaches 375, put the souffle on a tray (Mine spilled out of the dish a little) and into the oven. It should cook for about 35-45 minutes. Remember, as it is a souffle, the dish can be a little wet. The eggs will be all cooked.

6. 6

   After it is done, top with butter and maple syrup. Enjoy!

No additional tips available.