Pumpkin Bread Pudding Soufflé

Rich, tender challah -- a Jewish egg bread that is usually prepared in long, braided loaves -- gives extraordinarily toothsome texture to this luscious pumpkin bread pudding souffle. If your family is not fond of Bourbon, feel free to skip the Easy Bourbon Molasses Sauce and drizzle servings of souffle with caramel ice cream topping.

Pumpkin Bread Pudding Souffle
Photo: Jason Donnelly
Prep Time:
45 mins
Bake Time:
30 mins
Total Time:
45 mins


  • 1 tablespoon butter, softened

  • 1 tablespoon granulated sugar

  • 10 ounce challah

  • 2 cup half-and-half or light cream

  • ½ cup butter, softened

  • ¼ cup packed brown sugar

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground ginger

  • teaspoon freshly grated nutmeg

  • 4 egg yolks

  • 1 cup canned pumpkin

  • 3 egg whites

  • ¼ teaspoon cream of tartar

  • 1 tablespoon sugar

  • 1 recipe Easy Bourbon Molasses Sauce

Easy Bourbon Molasses Sauce

  • 1 ½ cup granulated sugar

  • ½ cup butter

  • ½ cup water

  • 2 tablespoon molasses

  • 2 egg yolks, lightly beaten

  • ¼ teaspoon salt

  • ¼ cup bourbon


  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. 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 (per serving)

892 Calories
49g Fat
99g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 892
% Daily Value *
Total Fat 49g 63%
Saturated Fat 29g 145%
Cholesterol 350mg 117%
Sodium 637mg 28%
Total Carbohydrate 99g 36%
Total Sugars 70g
Protein 12g
Vitamin C 2.4mg 12%
Calcium 201.9mg 16%
Iron 2.9mg 16%
Potassium 431mg 9%
Folate, total 84.7mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.