Chocolate Bread Pudding Soufflés

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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 soufflé 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 soufflé 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.