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
INSTRUCTIONS
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.
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.
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