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Pumpkin Bread Pudding Souffle

Makes: 6 servings
Prep 45 mins Bake 375°F 30 mins
Pumpkin Bread Pudding Souffle
  • 1 - 2  tablespoons  butter, softened
  • 1 - 2  tablespoons  granulated sugar
  • 10  ounces  challah
  • 2  cups  half-and-half or light cream
  • 1/2  cup  butter, softened
  • 1/4  cup  packed brown sugar
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground ginger
  • 1/8  teaspoon  freshly grated nutmeg
  • 4  egg yolks
  • 1  cup  canned pumpkin
  • 3  egg whites
  • 1/4  teaspoon  cream of tartar
  • 1  tablespoon  sugar
  • 1  recipe Easy Bourbon Molasses Sauce

1. Preheat oven to 375 degrees F. Lightly coat six 10-ounce ramekins or custard cups with the 1 to 2 tablespoons softened butter; sprinkle lightly with the 1 to 2 tablespoons granulated sugar. Place ramekins in a 15x10x1-inch baking pan; set aside. Remove and discard the bottom and side crusts from challah. Cut challah into small cubes (about 4-1/2 cups). Place cubes in a large bowl; set aside.

2. In a small saucepan bring half-and-half to simmering over low heat. Pour 1 cup of the warm half-and-half over the challah cubes; stir gently. Set aside.

3. In a large mixing bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until light and fluffy, scraping sides of bowl occasionally. Beat in cinnamon, ginger, nutmeg, and egg yolks until combined. Beat in pumpkin and the remaining half-and-half. Add soaked challah cubes to the pumpkin mixture; fold in gently.

4. Wash beaters thoroughly. In another large mixing bowl beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form (tips curl). Add the 1 tablespoon granulated sugar and beat until stiff peaks form (tips stand straight). Fold beaten egg whites gently into the challah mixture. Spoon mixture evenly into the prepared ramekins.

5. Bake about 30 minutes or until a knife inserted into the centers comes out clean. Serve warm with Easy Bourbon Molasses Sauce. Souffles will fall slightly as they cool.

Easy Bourbon Molasses Sauce
  • 1 1/2  cups  granulated sugar
  • 1/2  cup  butter
  • 1/2  cup  water
  • 2  tablespoons  molasses
  • 2  egg yolks, lightly beaten
  • 1/4  teaspoon  salt
  • 1/4  cup  bourbon

1. In a small saucepan combine sugar, butter, water, molasses, egg yolks, and salt. Cook and whisk over medium heat until thick and mixture just comes to a boil. Strain sauce into a 4-cup glass measure. Stir in bourbon (mixture will foam). Serve warm. Cover and chill any remaining sauce. To reheat, place in a microwave-safe bowl and heat on 50 percent power (medium) for 1 to 1-1/2 minutes, stirring every 30 seconds.

Nutrition Facts (Pumpkin Bread Pudding Souffle)
  • Servings Per Recipe 6,
  • cal. (kcal) 892,
  • Fat, total (g) 49,
  • chol. (mg) 350,
  • sat. fat (g) 29,
  • carb. (g) 99,
  • Monounsaturated fat (g) 14,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 2,
  • sugar (g) 70,
  • pro. (g) 12,
  • vit. A (IU) 77,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 85,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 637,
  • Potassium (mg) 431,
  • calcium (mg) 202,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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