Recipe

Chocolate Bread Pudding Soufflés Recipe

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Ingredients

Directions

Step #1 To prepare the souffle c, tear off four pices of foil wrap 4 inches long.
Step #2 Split each foil wrap strip in half; lightly spray each of the strips with cooking spray & coat top quarter of piece of foil wrap with 1/4 tsp of sugar.
Step #3 Place foil wrap strips around ungreased soufflé dishes, sugar side facing in, extending 1 inch above dishes.
Step #4 Secure foil wrap with tape.
Step #5 Set dishes aside.
Step #6 Stir together the 1/4 c sugar, cocoa & cinnamon in a small-medium bowl.
Step #7 Add 2/3 c of the milk & vanilla.
Step #8 Stir in bread cubes; set aside.
Step #9 In a small saucepan melt the butter.
Step #10 Stir in the flour to form a light paste.
Step #11 Add remaining 2/3 c milk & cook over medium-low heat until the milk is thickened & bubbly.
Step #12 Remove from heat.
Step #13 In a large mixing bowl beat egg yolks for five mins or until thick & lemon colored.
Step #14 Gradually stir in the flour & milk mixture.
Step #15 Then, fold in the bread mixture.
Step #16 In a large mixing bowl beat egg whites until soft peaks forum (tips curl).
Step #17 Gradually incoprorate 3 tbsps sugar, beating until it reaches the stiff peak stage (straight tips).
Step #18 Gently fold bread mixture into beaten egg whites.
Step #19 Divide among prepared soufflé dishes.
Step #20 Bake in a 350*F oven for 20 to 25 mins or until a knife inserted near center comes out clean.
Step #21 Serve as soon as possible.
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