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Leftover Kulich Soufflé

This is what happens when I was messing around in the kitchen. Experimenting to be exact. After that 1st mouthful, I told myself that I have to share this little experiment. It wouldn't be neat to hide this lovely recipe from the world. I still have some leftover Easter bread and I still remember what I did with my leftover Xmas cake in January.

Anyway, this is largely inspired by 2 of my favorite chefs: Massimo Bottura and Jacques Pépin. What inspirations, you may ask. Well, it is Massimo's Better Than Panettone Soufflé and Jacques' Maman's Cheese Soufflé. And the result is this lazy yet lovely soufflé.

Jacques took all the hassle out of making a soufflé, while Massimo transform the leftover Panettone into another entirely new and excellent dish. So I thought why not combine the 2 into 1? This is how my leftover Kulich soufflé is born. I hope you will give this recipe a try.



Inspired by Massimo Bottura & Jacques Pépin

(Serve 2)

  • Leftover Kulich Homemade / Any Easter Bread / Stale Bread Preferably Brioche or Challah, 150g

  • High Quality White Chocolate Preferably Valrhona or Callebaut, 25g

  • Unsalted Butter, 15g

  • Eggs, 3

  • Sea Salt, Pinch

  • Granulated Sugar, 50g

  • Cornstarch, 1 TBSP

  • Fresh Lemon Zest, 1/2 Lemon

  • Limoncello, 2 TBSP





  1. Please visit my "Kulich" page for the recipe.

  2. Preheat oven to 100 degree celsius or 210 fahrenheit.

  3. Coarsely dice the leftover bread and transfer it onto a baking tray.

  4. Wack into the oven and bake for about 1 hr or until the bread is dry and crispy.

  5. Turn the temperature up to 180 degree celsius or 355 fahrenheit.

  6. Transfer to a food processor and blitz until crumbs form.

  7. Set aside until ready to use.

  8. Melt white chocolate and butter on a double boiler.

  9. Remove from heat and set it aside.

  10. Whip the eggs with a hand or stand mixer until tripled in volume.

  11. Add in the salt and sugar.

  12. Continue whipping until the color turns pale yellowish.

  13. Sieve in the cornstarch.

  14. Fold in the chocolate mixture.

  15. Followed by the bread crumbs.

  16. Lastly, fold in lemon zest and limoncello until everything is fully incorporated.

  17. Transfer onto ramekins and wack into the oven and bake for 9 to 12 mins.

  18. The sides should be browned, the center should be molten and wobbly.

  19. Remove from the oven and serve immediately.

Just right out of the oven. It will rise just a little and will deflate once it cools...

You have to give this a try...


Recipe Video:

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Stephen Amell
Stephen Amell
May 09, 2023

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