Pumpkin Soufflé Bread Pudding Recipe | Epicurious
_This recipe is part of a menu developed for Epicurious by Charles Phan, the chef-owner of San Francisco's The Slanted Door. [Read more](/features/chefs/phan) about Phan and Vietnamese food._
Keywords
- bread pudding
- vietnamese
- cinnamon
- pumpkin
- nut free
- oven bake
- thanksgiving
- fall
- epicurious
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 9 ounces brioche cubes, crusts removed and cut into 1/2-inch cubes
- 3 1/2 ounces (7 tablespoons) butter
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- Pinch of nutmeg
- 4 egg yolks
- 1 cup pumpkin purée, at room temperature
- 2 egg whites
- 1 tablespoon sugar
- 1/2 teaspoon salt
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