Breakfast Fruit Souffle

I originally envisioned this blog as a mix of the medical and the domestic, but it turns out I don't enjoy blogging about household chores any more than I enjoy doing them. That 'domesticity' category to the left is woefully tiny.

But I must share this fruit souffle recipe that I've made every Saturday morning for months. It's ridiculously simple to make, only dirties two dishes, uses whatever seasonal fruit you have on hand, and brings a blissful silence to the breakfast table as kids and adults alike savour their meal.

My only reservation is that the amount of sugar it calls for might require a dose of Humulin R prior to ingestion. I've been cutting back each time I make this, trying to find the point just short of where the souffle collapses or the taste suffers. Just remember that this recipe recommendation comes from me as a mother, not as a physician.

The recipe is from Simply in Season (p. 35). Here's my slightly modified version:

Breakfast Fruit Souffle*

Preheat oven to 375. Place 2T butter in a 9" pie pan and place in oven to melt.

In blender, mix 3 eggs and 1 1/2 cups milk.

Add 3/4 cup flour, 1/3 cup sugar**, 1/4 t salt and 1/4 t vanilla. Beat until smooth.

Pour into pie pan and bake until edges are golden brown and centre is set, 30 minutes. 

Mix 3 cups fruit with 2T sugar. (I use a different combination every time: pears and wild blueberries, nectarines and blackberries - whatever's in the kitchen on Saturday morning.)

Spoon fruit mixture onto souffle. Cut into wedges. Serve topped with sour cream or plain yogurt, and brown sugar. (Do not skip the toppings! They are crucial to the end result.)

* Technically, this recipe doesn't meet the textbook definition of a souffle. It's puffy, but it doesn't involve beaten egg whites. I don't mean to quibble, but I do strive for accuracy.

** I've reduced the sugar to 1/4 c with no trouble. Going for 3T next time. Tomorrow morning.

Comments

[Mary Smith]

I thought I had accidentally clicked on "Posy Gets Cozy"! That looks delicious.

[slydi]

don't you normally serve it with bacon or sausage?

[The Other Pete]

The last time we were over, she served it with both. I'm still cleaning out my arteries ;-).

[dragonfly]

It looks beautiful as well.

[Rosa P]

We tried making a souffle after our last talk, and I have to say that I'm loving them. Now that I've got your recipe I'll try this one next! Thanks.

[lynn]

Love it! Great recipe book shot also.

[Karen]

I bet this is as yummy as it is pretty! Looks as though it's from the pages of Victoria magazine or something. Thank you for sharing!

[Dee]

Mmmmm- I currently have cinnamon buns on the go, but I'm thinking that this is a must try for another day this weekend. It looks positively scrumptious. Thanks for sharing one of your weekend treasures!

[Donna]

I made the souffle this morning and it turned out perfectly...tasted fantastic and looked gorgeous! Thanks for sharing something yummy with your faithful readers!

[Lisa G]

I tried this the other day. I quite enjoyed it. Paige had fun cracking the eggs into my mini food processor. At first I tried it with fresh pears. I kept thinking my pears were over-ripe because of the taste combination with the sour cream. I had leftovers and tried it with peaches I had canned this summer. That was very good. Next I think I'll try banana.
Thanks for sharing. I love getting people's favourite recipes!

[Lisa G]

This recipe became the "dinner fruit souffle" tonight. It was quite tasty with yogurt instead of sour cream. I just thought I'd keep you posted!

[Sarah]

This recipe is almost identical to a "dutch baby" which I tried for the first time last week. The recipe was 4 eggs, 1 cup flour, 1 cup milk, and bake in two pans.

No sugar called for (or needed) and it was like an eggy pancake. Suggested serving was with lemon juice and icing sugar, we added sliced strawberries as well.