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    You are in: Home / Recipes / Pumpkin Souffle With Bread Pudding Recipe
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    Pumpkin Souffle With Bread Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    40 mins

    25 mins

    cookiedog's Note:

    This recipe was developed by San Francisco's Chef Charles Phan, Owner and Chef of The Red Door. It is very lightly spiced and not very sweet, so depending on your sweet tooth, you may want to add more sugar.

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    Ingredients:

    Yield:

    3-inch ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F.
    2. 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. 3
      In a mixer, cream butter and sugar until light and fluffy. Add cinnamon, nutmeg, and egg yolks, beating well. Add pumpkin purée and the other half of the heated cream and milk.
    4. 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.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Souffle With Bread Pudding

    Serving Size: 1 (1152 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 274.8
     
    Calories from Fat 217
    79%
    Total Fat 24.1 g
    37%
    Saturated Fat 14.5 g
    72%
    Cholesterol 164.8 mg
    54%
    Sodium 260.5 mg
    10%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 0.1 g
    0%
    Sugars 10.1 g
    40%
    Protein 3.9 g
    7%

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