Fruitcake Souffles

1. 1

   Butter eight 1-cup ramekins and sprinkle them with the additional granulated sugar.

2. 2

   In a small bowl combine well the fruitcake, the bread, and the milk and let the mixture stand, covered, at room temperature for 15 minutes.

3. 3

   In a metal bowl with a portable electric mixer beat the yolks and the remaining 3 tablespoons granulated sugar until the mixture is combined well, set the bowl over a saucepan of simmering water, and beat the mixture until it is thick and pale.

4. 4

   Remove the bowl from the pan and beat in the fruitcake mixture.

5. 5

   In a bowl beat the whites until they are frothy, beat in the confectioners' sugar, sifted, and beat the whites until they just hold stiff peaks.

6. 6

   Fold the meringue into the fruitcake mixture gently but thoroughly and divide the batter among the ramekins.

7. 7

   Bake the souffles in the middle of a preheated 375F.

8. 8

   oven for 12 to 15 minutes, or until they are golden and a knife inserted in the centers comes out clean.

No additional tips available.