Ingredients:
1 Baker’s Secret® Mini Fluted Tube Pan
3 tablespoons butter, divided
1 cup finely diced onion
1/2 teaspoon dried thyme
1 cup LIBBY'S® 100% Pure Pumpkin
1 cup NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
6 tablespoons packed brown sugar, divided
1 1/2 teaspoons orange zest
1/2 teaspoon salt
4 cups (4 oz.) 1/2-inch bread cubes (soft French bread or Challah)
1/2 cup dried cranberries
2 tablespoons orange juice
Directions:
PREHEAT oven to 350° F.
MELT 1 tablespoon butter in a skillet over medium-high heat. Add onions and thyme; sauté until softened and golden brown, stirring often, about 10 minutes.
STIR pumpkin, milk, eggs, 3 tablespoons brown sugar, zest and salt until smooth. Mix in bread cubes and onions.
COMBINE remaining 2 tablespoons butter, cranberries and orange juice. Cover with lid or vented plastic wrap and microwave on high 1 minute; let stand 2 minutes to soften berries. Stir in brown sugar. Using Baker's Secret® Mini-Fluted Tube Pan, divide mixture between 6 mini flutes, arranging cranberries around edge of cups; spoon pumpkin mixture over cranberries.
BAKE 30 to 35 minutes until puffy and pick inserted in center comes out clean. Immediately run a silicon or soft spatula around edge of flutes to loosen soufflés. Place a tray over pan and invert. Serve warm.
NOTE: Soufflés can be refrigerated up to 12 hours before baking. Increase bake time 10 minutes.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
40 minutes
Cooling Time: 0 minutes
Servings: 6
In this recipe:
