Dutch Breakfast Baby Soufflé
Imagine the delicious union of a fluffy soufflé and a custardy Dutch baby, and you’ve got this incredible Dutch baby soufflé recipe. Born out of a happy accident, this dish is a cross between French toast, bread pudding, and a creamy soufflé.
Ingredients
- ½ cup 1 stick salted butter, melted
- ½ cup heavy cream
- ½ cup unflavored unsweetened protein powder
- ½ cup egg white powder
- 4 large eggs
- 1 8-ounce package cream cheese
- 1 tablespoon unflavored powdered gelatin
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 ¼ teaspoons ground cinnamon divided
Instructions
- Preheat your oven to 375°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper.
- Add all ingredients except ¼ teaspoon of the cinnamon to a food processor. Blend until smooth and creamy. Pour the mixture into the prepared baking pan.
- Sprinkle the remaining ¼ teaspoon of cinnamon over the batter and create swirls using a toothpick.
- Bake for about 30 minutes, or until the soufflé is cooked through and lightly browned. Check for doneness by inserting a toothpick into the center—it should come out clean. Note that the Dutch baby will puff up dramatically during baking but will deflate as it cools.
- Slice into 8 pieces and serve immediately. For an extra crispy touch, follow the air-fryer instructions.
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