-
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..
