Pumpkin Souffle With Bread Pudding

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.

• Ready In: 1 hr 5 mins
• Yields: 8 3-inch ramekins

Ingredients

• 1  cup  whole milk
• 1  cup heavy cream
• 9  ounces  brioche bread, cubes crusts removed and cut into 1/2-inch cubes
• 3 1⁄2 ounces butter
• 1⁄4 cup brown sugar
• 1⁄4 teaspoon cinnamon
• 1  pinch nutmeg
• 4  egg yolks
• 1  cup pumpkin puree, at room temperature
• 2  egg whites
• 1  tablespoon sugar
• 1⁄2 teaspoon salt

Directions

1. Preheat oven to 375°F.
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 purée 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.