Pumpkin Breakfast Soufflé
photo by Purrfectly Inspired
- Ready In:
- 55mins
- Ingredients:
- 6
- Yields:
-
1 5 diameter round dish
- Serves:
- 2
ingredients
- 1⁄2 cup milk
- 1⁄2 cup pumpkin puree
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 2 eggs
- 4 pieces bread
directions
- Chop your bread into small pieces and place into dish. I used a round dish with a diameter of 5 inches.
- Whisk your eggs together, adding the milk, pumpkin puree, vanilla and pumpkin pie spice. Pour over the bread.
- Cover and let it sit in the fridge overnight. In the morning, preheat the oven to 375 Fahrenheit.
- Take the soufflé out of the fridge and let it warm to room temperature while the oven preheats.
- When the oven reaches 375, put the soufflé 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 soufflé, the dish can be a little wet. The eggs will be all cooked.
- After it is done, top with butter and maple syrup. Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Purrfectly Inspired
United States