Gingerbread Souffle

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Every December for the last several years I hold a Holiday Brunch for my family. When I first started the blog in 2006 I had just moved and didn’t host one that year because of that. But this past Christmas we once again had our brunch. I typically make one sweet and one savory casserole, such as a french toast and then an egg/cheese/meat/bread dish. I also will make a few baked goods. This year, one of the baked goods I decided to make was a souffle. I saw a recipe in the November 2007 issue of Cooking Light for Gingerbread Souffle and thought it would be perfect for a Christmas Brunch.

Despite the reputation of souffles being difficult, this was a relatively easy dish to prepare. Except for the molasses, I would think most homes would even have the majority of the ingredients on hand. The aromas of the souffle as it baked definitely evoked a Christmas feeling. The flavors were delicate but you knew you were eating gingerbread flavors. This turned out to be very popular at the brunch and everyone enjoyed it. I would absolutely make this again this winter.

Overall rating – 4 stars

Look for some more recipes to follow from the brunch!

Gingerbread Soufflé


The distinctive flavors of classic gingerbread–molasses, ginger, cloves, and cinnamon–show up in this fresh-from-the-oven soufflé. For tips to prepare flawless soufflés and additional show-stopping recipes, visit Cooking Light.com.


Cooking spray
6 tablespoons granulated sugar, divided
2 tablespoons butter
3 tablespoons all-purpose flour
3/4 cup 1% low-fat milk
1/3 cup molasses
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large egg yolks
3 large egg whites
4 teaspoons powdered sugar
Preheat oven to 375°. Coat 8 (6-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.Melt butter in a medium saucepan over medium heat. Add flour and 2 tablespoons granulated sugar; cook 1 minute, stirring constantly with a whisk. Gradually add milk; bring to a boil, stirring constantly with a whisk. Cook 2 minutes or until slightly thick, stirring constantly with a whisk. Remove from heat; cool 10 minutes. Add molasses and next 5 ingredients (through egg yolks), stirring with a whisk. Set aside.Place egg whites in a medium mixing bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold one-fourth egg white mixture into molasses mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes on counter 2 or 3 times to level. Place dishes on a baking sheet; place baking sheet in oven. Bake at 375° for 25 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately. Yield: 8 servings (serving size: 1 soufflé)CALORIES 148 (26% from fat); FAT 4.3g (sat 2.4g,mono 1.3g,poly 0.3g); PROTEIN 3.2g; CHOLESTEROL 60mg; CALCIUM 66mg; SODIUM 60mg; FIBER 0.2g; IRON 1mg; CARBOHYDRATE 24.8g Cooking Light, NOVEMBER 2007

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6 Comments »

  1. Sara said

    That sounds and looks fanstastic!!! I am so going to try that recipe!

  2. foodiedani said

    Hi Sara!!

    Yes, I loved this souffle!!! Let me know how it turns out!!

    Dani

  3. Sara said

    Will do……I actually have a family thing coming up next weekend, i think I am going to give it a try! Stay tuned 🙂

  4. foodiedani said

    Oh great Sara! Post a recap here if you do!

    Dani

  5. I love anything gingerbread. That looks very tasty!

  6. foodiedani said

    Me too! Especially the gingerbread latte at Starbucks!!!

    Dani

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