Pumpkin Breakfast Soufflé

READY IN: 55mins




  • 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!