Chocolate Bread Pudding Soufflés

1. 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. 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. 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. 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. 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. 6

   Bake in a 350*F oven for 20 to 25 minutes or until a knife inserted near center comes out clean.

7. 7

   Serve immediately.

No nutritional information available.

No additional tips available.