Chocolate Bread Pudding Soufflés

Name: Chocolate Bread Pudding Soufflés
Ingredients: 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

13 ingredients

7 steps

Ingredients

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

Directions

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.