Best 7 Breakfast Souffles With Sauteed Pears Recipes

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Indulge in a culinary symphony of flavors with our delectable Breakfast Souffles with Sautéed Pears, a harmonious blend of sweet and savory that will tantalize your taste buds. These irresistibly fluffy souffles are a feast for the eyes and a delight for the palate, boasting a delicate texture that melts in your mouth. Perfectly paired with a medley of sautéed pears, caramelized to perfection, each bite offers a symphony of textures and flavors. This article presents a collection of souffle recipes that cater to diverse dietary needs, including gluten-free and vegan options, ensuring that everyone can relish this culinary masterpiece. So, embark on a culinary journey and discover the perfect souffle recipe for your next breakfast or brunch gathering.

Let's cook with our recipes!

PEAR SOUFFLé



Pear Soufflé image

These puffy pear soufflés have two surprises: bits of chopped pear, and pear brandy. The basic recipe and procedure could be used as a model for soufflés made with other fruits.

Provided by Great Chefs

Number Of Ingredients 7

Ripe Pears
Sugar
Water
Juice of 1 lemon
Pear Brandy
Egg Whites
Confectioner's sugar for dusting

Steps:

  • Simmer the pears in a mixture of 1 cup of the sugar, 1 cup of the water, and 1 teaspoon of the lemon juice for 10 minutes. Drain pears; discard the liquid. When the pears are cool, chop 2 pears halves and set aside. Puree the rest of the pears. Cook the puree for about 4 minutes over medium-high heat, stirring constantly, to evaporate excess liquid. Set the puree aside. Combine 1/2 cup of the sugar, 3 tablespoons of the water, and a dash of lemon juice and heat without stirring to 275 F on a candy thermometer (hard-ball stage) to form sugar syrup. Pour the hot syrup into the pear puree and mix well. Add pear brandy to the puree and let the mixture cool. Preheat the oven to 375 F. Butter six 4-inch (1 cup) soufflé molds and put some of the sugar in the molds; turn them to coat the sides and bottom with sugar, dumping out the excess. Beat the egg whites in a mixer on high speed until soft peaks form. Add 1/4 cup of the sugar and continue beating until stiff peaks form. Whisk 2 tablespoons of beaten egg white into the puree to lighten it, then gently fold the puree into the remaining egg white. Fill the prepared molds half way with the batter. Sprinkle with half of the reserved chopped pear. Fill the molds nearly to the top, then sprinkle with the remaining chopped pear. Bake 10 to 15 minutes, until puffed and golden. To serve: Place a soufflé in its mold on each individual serving plate. Sprinkle with confectioner's sugar. The soufflés must be served immediately, hot out of the oven.

RICE SOUFFLE WITH PEARS AND RASPBERRIES



Rice Souffle with Pears and Raspberries image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 8 servings

Number Of Ingredients 20

3 pears, peeled, halved lengthwise, and cored
1 cup water
1/2 cup sugar
1 cinnamon stick
2 cups raspberries
Sugar
2 tablespoons framboise (raspberry liqueur)
1/4 cup water
1 tablespoon butter
Bread crumbs, to coat pan
1/2 cup long grain rice
1 cup milk
1 vanilla bean, halved lengthwise and scraped
2 tablespoons butter
6 eggs, separated
1/4 cup powdered sugar
1/4 cup sugar
2 egg whites
1/2 cup sugar
2 tablespoons shredded coconut

Steps:

  • To make the Poached Pears: In a small saucepan, combine pears, water, sugar, and cinnamon stick. Bring to a boil and lower to a simmer. Poach the pears for 12 to 15 minutes. Allow to cool. Slice each half into 4 slices. Reserve.
  • To make the Raspberry Compote: In another small saucepan, combine raspberries, sugar, liqueur, and water to a boil. Cook for 1 minute. Turn off heat and reserve.
  • Preheat oven to 350 degrees F.
  • Melt 1 tablespoon of butter and brush onto a 10-inch saute pan or ovenproof mold. Sprinkle with bread crumbs. Set aside.
  • To make the Rice Souffle: In a small saucepan, combine rice, milk, vanilla bean, and 2 tablespoons of butter. Over low heat, cook for 10 minutes or until all the liquid has been absorbed. Transfer to a mixing bowl and cool to room temperature. In a mixing bowl, combine egg yolks and powdered sugar. Beat until light and ribbon-y. In another mixing bowl, beat the egg whites until soft peaks. Slowly add the sugar and continue to beat until firm. Fold egg yolk mixture into cooked rice. And then fold in the egg white mixture. Pour half of the rice mixture into prepared pan. Add pears and cover with the remaining rice mixture. Bake for 25 to 30 minutes.
  • Meanwhile, prepare the meringue. Beat the egg whites to soft peaks. Slowly add the sugar and continue to beat until stiff peaks. Transfer to a pastry bag fitted with a no. 9 plain tip. Cover the baked rice with the meringue. Sprinkle with shredded coconut and broil until golden.
  • To serve: spoon Raspberry Compote onto serving plates and place rice souffle on top.

PEAR SOUFFLéS WITH CHOCOLATE SAUCE



Pear Soufflés with Chocolate Sauce image

Provided by Rick Rodgers

Categories     Chocolate     Egg     Dessert     Bake     Sauté     Pear     Simmer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 soufflés

Number Of Ingredients 11

Sauce:
2/3 cup heavy whipping cream
5 ounces bittersweet chocolate, chopped
2 tablespoons bourbon
Soufflés:
Unsalted butter for soufflé dishes plus 2 tablespoons, divided Sugar for soufflé dishes plus 8 tablespoons, divided
5 ripe Anjou pears (about 2 1/2 pounds), peeled, cored, cut into 1/2-inch cubes (6 to 7 cups)
2 teaspoons fresh lemon juice
3 large egg yolks, room temperature
4 large egg whites, room temperature
Pinch of salt

Steps:

  • For sauce:
  • Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and let stand until chocolate softens slightly, about 1 minute. Add bourbon and stir until chocolate is melted and sauce is smooth. DO AHEAD: Sauce can be made 1 day ahead. Cover and refrigerate.
  • For soufflés:
  • Generously butter six 3/4-cup ramekins or custard cups, then coat with sugar, tilting ramekins to coat bottoms and sides evenly. Gently tap out any excess sugar. Place ramekins on rimmed baking sheet.
  • Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add half of pears and sauté until beginning to brown, about 8 minutes. Sprinkle with 1 1/2 tablespoons sugar and sauté until pears are caramelized and juices are thick, 3 to 4 minutes longer. Scrape pear mixture into bowl. Repeat with remaining 1 tablespoon butter, remaining pears, and 1 1/2 tablespoons sugar. Stir lemon juice into pears. Let cool to room temperature, about 45 minutes.
  • Using slotted spoon, transfer pears to processor; add pear juices to chocolate sauce. Puree pears until smooth. Transfer pear puree (about 2 cups) to medium saucepan. DO AHEAD: Can be made 2 hours ahead. Cover and chill puree.
  • Preheat oven to 375°F. Whisk egg yolks into pear puree in saucepan to blend. Stir pear mixture constantly over medium-low heat until steam rises and mixture is hot (do not boil). Carefully transfer pear mixture to large bowl. Using electric mixer, beat egg whites with pinch of salt in another large bowl until soft peaks form. Gradually add remaining 5 tablespoons sugar to egg whites and beat until stiff but not dry. Gently fold 1/3 of egg whites into pear mixture to lighten. Gently fold in remaining egg whites in 2 additions. Divide soufflé batter equally among prepared ramekins (ramekins will be full).
  • Bake soufflés until puffed and golden, about 20 minutes.
  • Rewarm chocolate sauce over low heat. Serve soufflés immediately with warm chocolate sauce alongside.

GINGERBREAD WAFFLES WITH SAUTEED PEARS



Gingerbread Waffles with Sauteed Pears image

A great change to breakfast. Sprinkle cinnamon over waffles, if desired.

Provided by sjeffery8045

Categories     Breakfast and Brunch     Waffle Recipes

Time 35m

Yield 12

Number Of Ingredients 14

7 tablespoons butter, divided
3 ripe Bartlett pears, cored and thinly sliced
1 tablespoon white sugar
1 cup whole wheat flour
1 cup all-purpose flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 ½ teaspoons ground ginger
½ teaspoon salt
3 eggs, lightly beaten
¾ cup molasses
½ cup buttermilk
¼ cup milk
¾ cup vanilla yogurt

Steps:

  • Melt 5 tablespoons butter in a saucepan over low heat; remove from burner and set aside.
  • Melt remaining 2 tablespoons butter in a very large skillet over medium heat; add pears and cook, turning occasionally, until mostly tender, about 6 minutes. Sprinkle sugar over pears and cook until browned and tender, about 3 minutes. Cover skillet and keep warm over low heat.
  • Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, ginger, and salt in a large bowl; make a well in the center. Mix melted butter, eggs, molasses, buttermilk, and milk in a separate bowl. Pour butter mixture into the well of the flour mixture and stir just until batter is moistened and slightly lumpy.
  • Preheat and grease a waffle iron according to manufacturer's instructions.
  • Pour batter into preheated waffle iron and cook according to manufacturer's instructions; repeat with remaining batter. Serve each waffle with pears and 1 tablespoon vanilla yogurt.

Nutrition Facts : Calories 257.8 calories, Carbohydrate 41.3 g, Cholesterol 65.9 mg, Fat 8.7 g, Fiber 3 g, Protein 5.5 g, SaturatedFat 4.9 g, Sodium 351.1 mg, Sugar 19.5 g

PEAR GINGER SOUFFLE



Pear Ginger Souffle image

This souffle has a fruit-puree base, which makes it very light and intensely flavored.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes four 10-ounce souffles

Number Of Ingredients 10

Softened unsalted butter for dishes
5 tablespoons sugar, plus more for dishes
3 large ripe pears, preferably Bartlett
1 lemon, halved
1 piece of fresh ginger (3 inches), peeled and cut into smaller pieces
2 tablespoons cornstarch
3 large egg yolks
6 large egg whites
1 pinch of cream of tartar
2 tablespoons Poire William (pear-flavored eau de vie), optional

Steps:

  • Preheat oven to 400 degrees. Butter dishes well, coat with sugar, and tap out excess. Chill.
  • Peel, quarter, and core pears. Cut into 1-inch pieces. Squeeze lemon halves over pieces to prevent discoloring. Place pears and 2 tablespoons sugar in a small saucepan and cook, stirring frequently, over medium heat until they become a chunky sauce, about 10 minutes. Transfer to a food processor, and puree. Return to pan.
  • Using a clean garlic press, squeeze juice from ginger into puree; discard pulp. Continue cooking puree over low heat until thick and a spoon drawn through puree leaves a trail, about 15 minutes.
  • In a small bowl, dissolve the cornstarch in 2 tablespoons cold water. Stir into the puree, and bring to a boil, stirring constantly. Simmer a few minutes more. Transfer to a large bowl, and beat in egg yolks. Cover with plastic wrap, pressing it onto the surface of the mixture. Keep warm until ready to use.
  • In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 3 tablespoons sugar. Beat until stiff and glossy.
  • Spoon 1/3 of the whites into pear base. Add Poire William, if desired, and whisk until smooth. Quickly fold in remaining whites until combined. (Don't worry if there are some streaks.) Fill prepared dishes to about 1/4 inch from the top. Run your thumb around edge of dishes to make a groove. Sprinkle with granulated sugar if desired.
  • Bake 10 minutes at 400 degrees, then reduce heat to 375 degrees and continue baking for 10 minutes. Serve immediately.

SAUTEED PEARS



Sauteed Pears image

Ripe pears are sauteed with butter and sugar until golden.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 4

2 pears, peeled and cored
Juice of 1 lemon
1 tablespoon unsalted butter
2 tablespoons sugar

Steps:

  • Cut each pear into 8 wedges. Toss the pears and the lemon juice in a non-reactive medium bowl, and set aside.
  • Melt the unsalted butter in a large skillet over medium heat. Add the pears and about 1/2 cup water. Sprinkle with the sugar. Simmer until the water has evaporated and the pears turn golden brown, stirring occasionally, about 8 minutes. Serve warm with hot cereal.

EASY BREAKFAST SOUFFLE



Easy Breakfast Souffle image

Make and share this Easy Breakfast Souffle recipe from Food.com.

Provided by Janae

Categories     Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

8 slices whole wheat bread, cut in cubes
6 eggs
3 cups milk
1 lb cheese, grated
3/4 teaspoon dry mustard
1 lb cooked sausage
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Layer bread cubes in a greased 9X13 pan, followed by a mixture of cheese, beaten eggs, milk, sausage, and seasonings.
  • Set overnight in refrigerator.
  • Start in a cool oven.
  • Bake at 350* for 45 minutes.
  • Serve Immediately.

Nutrition Facts : Calories 543.4, Fat 36.5, SaturatedFat 16.8, Cholesterol 250.1, Sodium 1461.3, Carbohydrate 22.4, Fiber 2, Sugar 1.9, Protein 31.5

Tips:

  • Choose ripe pears: For the best flavor and texture, select ripe but firm pears. Avoid pears that are too soft or have bruises.
  • Use a good quality cheese: The cheese you use will have a big impact on the flavor of the soufflés. Choose a cheese that you enjoy the taste of and that melts well.
  • Don't overbeat the egg whites: Overbeaten egg whites will make the soufflés tough. Beat them until they are stiff but still glossy.
  • Bake the soufflés immediately: Soufflés are best when they are served fresh out of the oven. If you need to make them ahead of time, you can bake them and then reheat them in a low oven before serving.

Conclusion:

These breakfast soufflés with sautéed pears are a delicious and elegant way to start your day. They are light and fluffy, with a delicate flavor that is sure to please everyone at the table. Best of all, they are easy to make and can be tailored to your own personal preferences. So next time you are looking for a special breakfast recipe, give these soufflés a try.

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