Recipe Archives->Breads Pudding->Bread Souffle

Bread Pudding Souffle

1/2 cup milk
1/4 cup chocolate creme liqueur, apple brandy, creme de cacao, orange 
    liqueur or amaretto
1/4 cup sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups dry bread cubes
3 tablespoons butter
1/4 cup all-purpose flour
 dash salt
3/4 cup milk
4 egg yolks
4 egg whites
1/2 teaspoon vanilla
1/4 cup sugar
  Buttery Sauce

Attach a greased and sugared foil collar to a 2-quart souffle dish; set 
aside.  In a medium mixing bowl combine the 1/2 cup milk, liqueur of your 
choice, 1/4 cup sugar, 1/2 teaspoon vanilla, and 1/8 teaspoon salt.  Stir
in the bread cubes; set aside.

In a small saucepan melt the butter.  Stir in the flour and dash salt.  
Add the 3/4 cup milk; cook and stir till thickened and bubbly.  Remove
from heat.

In a small mixer bowl beat egg yolks 5 minutes or till thick and lemon
coloured.  Gradually stir saucepan mixture into yolks.  Stir in bread
mixture.

Wash beaters thoroughly.  In a large mixer bowl beat the egg whites and 
the 1/2 teaspoon vanilla till soft peaks form (tips curl); gradually add
the remaining 1/4 cup sugar, beating to stiff peaks (tips stand straight).
Fold bread mixture into egg whites.  Turn into the ungreased souffle dish.

Bake in a 325F oven for 50 to 55 minutes or till a knife inserted near
center comes out clean.  Serve immediately with Buttery Sauce.  Makes
8 servings.


Buttery Sauce

3/4 cup sugar
1/2 cup butter
1 slightly beaten egg
1/4 cup chocolate creme liqueur, apple brandy, creme de cacao, orange 
    liqueur, or amaretto

In a small saucepan combine sugar and butter.  Cook mixture over medium 
heat, stirring constantly, till sugar dissolves, about 5 minutes.  Remove
from heat.  Stir some of the mixture into the egg.  Return mixture to pan;
cook and stir 2 minutes more.  Cool slightly; stir in desired liqueur (use
same liqueur you used in the souffle).  Serve the sauce warm over souffle.  
Makes one cup.

Printable version: bread-souffle.txt.