Choco Bread Pudding Souffles
- Preheat oven to 350 degrees F. Attach foil collars to eight 5-ounce souffle dishes: Fold eight 12x4-inch strips of foil in half lengthwise. Coat 1 side of each strip with nonstick coating. Place around ungreased dishes with coated side in and extending 1 inch above dishes. Secure with tape or a piece of string. Set aside.
- In medium bowl, stir together 1/4 cup sugar, cocoa powder, and cinnamon. Add 2/3 cup milk and vanilla. Stir in bread cubes; set aside.
- In small saucepan, melt butter; stir in flour. Add the 2/3 cup milk. Cook and stir until thickened and bubbly. Remove from heat. In medium bowl, beat egg yolks with electric mixer for 5 minutes or until thick and lemon colored. Slowly stir in flour mixture; stir in bread mixture.
- Wash beaters thoroughly. In large bowl, beat egg whites until soft peaks form (tips curl). Slowly add 3 tablespoons sugar, beating until stiff peaks form (tips stand straight). Fold bread mixture into egg whites. Transfer to prepared dishes. Bake for 20 to 25 minutes or until knife inserted near centers comes out clean. Serve immediately. Makes 8 servings.
From the Test Kitchen
To dry bread cubes, bake 2 cups of French bread cut into 1/2-inch cubes in a shallow baking pan in a 350 degree F oven about 8 minutes or until dry and crisp, stirring the cubes once.
Nutrition Facts (Choco Bread Pudding Souffles)
- Per serving:
- 144 kcal ,
- 4 g fat
- (1 g sat. fat ,
- 78 mg chol. ,
- 135 mg sodium ,
- 22 g carb. ,
- 1 g fiber ,
- 6 g pro.