Bread Pudding Souffle Recipe

  1. Attach a greased and sugared foil collar to a 2-qt souffle dish; set aside.
  2. In a medium mixing bowl combine the 1/2 c. lowfat milk, liqueur of your choice, 1/4 c. sugar, 1/2 tsp.
  3. vanilla, and 1/8 tsp.
  4. salt.
  5. Stir in the bread cubes; set aside.
  6. In a small saucepan heat the butter.
  7. Stir in the flour and dash salt.
  8. Add in the 3/4 c. lowfat milk; cook and stir until thickened and bubbly.
  9. Remove from heat.
  10. In a small mixer bowl beat egg yolks 5 min or possibly until thick and lemon coloured.
  11. Gradually stir saucepan mix into yolks.
  12. Stir in bread mix.
  13. Wash beaters thoroughly.
  14. In a large mixer bowl beat the egg whites and the 1/2 tsp.
  15. vanilla until soft peaks form (tips curl); gradually add in the remaining 1/4 c. sugar, beating to stiff peaks (tips stand straight).
  16. Fold bread mix into egg whites.
  17. Turn into the ungreased souffle dish.
  18. Bake in a 325F oven for 50 to 55 min or possibly until a knife inserted near center comes out clean.
  19. Serve immediately with Buttery Sauce.
  20. Makes 8servings.
  21. Buttery Sauce:3/4 c. sugar1/2 c. butter1 slightly beaten egg1/4 c. chocolate creme liqueur, apple brandy, creme de cacao, orange liqueur, or possibly amaretto
  22. In a small saucepan combine sugar and butter.
  23. Cook mix over medium heat, stirring constantly, until sugar dissolves, about 5 min.
  24. Remove from heat.
  25. Stir some of the mix into the egg.
  26. Return mix to pan; cook and stir 2 min more.
  27. Cold slightly; stir in desired liqueur (use same liqueur you used in the souffle).
  28. Serve the sauce hot over souffle.
  29. Makes one c..

milk, chocolate creme liqueur, sugar, vanilla, salt, bread cubes, butter, allpurpose, salt, milk, egg yolks, egg whites, vanilla, sugar

Taken from cookeatshare.com/recipes/bread-pudding-souffle-91583 (may not work)

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