Chocolate Bread Pudding Soufflés

• 1/4 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1 1/3 cups nonfat milk, divided
• 1/2 teaspoon vanilla
• 1 1/2 cups dry bread cubes, crusts trimmed (best to use French or Italian bread)
• 1 tablespoon butter or 1 tablespoon margarine
• 2 tablespoons all-purpose flour
• 3 egg yolks
• 3 egg whites
• 3 tablespoons sugar
• nonstick cooking spray
• 2 teaspoons sugar, for preparing souffle cups

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

sugar, cocoa, ground cinnamon, nonfat milk, vanilla, bread, butter, flour, egg yolks, egg whites, sugar, nonstick cooking spray, sugar

Taken from www.food.com/recipe/chocolate-bread-pudding-souffl-s-135938 (may not work)