Pumpkin Soufflé Bread Pudding Recipe

Name: Pumpkin Soufflé Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole milk; 1 cup heavy cream; 9 ounces brioche cubes, crusts removed and cut into 1/2-inch cubes; 3 1/2 ounces (7 tablespoons) butter; 1/4 cup brown sugar; 1/4 teaspoon cinnamon; Pinch of nutmeg; 4 egg yolks; 1 cup pumpkin puree, at room temperature; 2 egg whites; 1 tablespoon sugar; 1/2 teaspoon salt

Servings: persons

1 cup whole milk
1 cup heavy cream
9 ounces brioche cubes, crusts removed and cut into 1/2-inch cubes
3 1/2 ounces (7 tablespoons) butter
1/4 cup brown sugar
1/4 teaspoon cinnamon
Pinch of nutmeg
4 egg yolks
1 cup pumpkin puree, at room temperature
2 egg whites
1 tablespoon sugar
1/2 teaspoon salt

1
Preheat oven to 375u00b0F.
2
In a small saucepan, bring milk and cream to a simmer over low heat. Place brioche cubes in bowl. Remove milk mixture from heat and pour half of the liquid over the brioche.
3
In a mixer, cream butter and sugar until light and fluffy. Add cinnamon, nutmeg, and egg yolks, beating well. Add pumpkin puree and the other half of the heated cream and milk.
4
Fold the soaked brioche into the pumpkin mixture. Beat the egg whites and sugar until they form stiff peaks and gently fold into the batter. Butter and sugar 8 three-inch ramekins, then divide batter evenly among ramekins. Bake for 25 minutes, or until knife comes out clean. Baked brioches can be wrapped and kept in the refrigerator for up to 3 days, then heated in the oven wrapped in foil or microwaved until warm.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup whole milk, 1 cup heavy cream, 9 ounces brioche cubes, crusts removed and cut into 1/2-inch cubes, 3 1/2 ounces (7 tablespoons) butter, and more.

Yes, Pumpkin Soufflé Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Soufflé Bread Pudding

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