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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cinnamon-Chocolate Bread Pudding Souffles

Makes: 8 servings
Prep 30 mins Bake 350°F 20 mins
Cinnamon-Chocolate Bread Pudding Souffles
Ingredients
  • 1/4  cup  sugar
  • 3  tablespoons  unsweetened cocoa powder
  • 1/2  teaspoon  ground cinnamon
  • 1 1/3  cups  fat-free milk
  • 1/2  teaspoon  vanilla
  • 1 1/2  cups  dry French bread cubes (1/2-inch cubes)*
  • 2  tablespoons  all-purpose flour
  • 3  egg yolks
  • 3  egg whites
  • 3  tablespoons  sugar
Directions

1. Preheat oven to 350 degrees F. Set eight 5-ounce souffle dishes or 6-ounce custard cups in a 15x10x1-inch baking pan; set aside.

2. In a small bowl, stir together the 1/4 cup sugar, the cocoa powder, and cinnamon; add 2/3 cup of the milk and the vanilla, stirring with a whisk until combined. Stir in bread cubes; set aside.

3. In a small saucepan, whisk together remaining 2/3 cup milk and the flour until well combined. Cook and stir until thickened and bubbly. Remove from heat. In a medium bowl, beat egg yolks with an electric mixer on high speed about 4 minutes or until thick and lemon-colored. Gradually stir thickened milk mixture into egg yolks. Stir in bread mixture; set aside.

4. Wash beaters thoroughly. In a large bowl, beat egg whites until soft peaks form (tips curl). Gradually add the 3 tablespoons sugar, beating until stiff peaks form (tips stand straight). Fold bread mixture into beaten egg whites. Divide among prepared souffle dishes or custard cups.

5. Bake about 20 minutes or until a knife inserted near centers comes out clean. Serve immediately.

From the Test KitchenTest Kitchen Tip:
  • For 1 1/2 cups dry bread cubes, spread 2 cups French bread cut into 1/2-inch cubes in a shallow baking pan; bake in a 350 degrees F oven about 8 minutes or until dry and crisp. Stir the cubes once during baking.

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