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Name: Bread Pudding Souffle
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 4 Egg yolks; 1/4 c Sugar; 1 egg Slightly beaten; 1/4 c Sugar; 1/2 c Butter; 1/4 c Chocolate creme liqueur; 3/4 c Sugar; 1/2 ts Vanilla; 1 1/2 c Dry bread cubes; 1/4 c Chocolate creme liqueur; 1 ds Salt; 3 tb Butter; 1/8 ts Salt; 1/2 c milk; 1/4 c All-purpose flour; 4 Egg whites; 3/4 c milk; 1/2 ts Vanilla

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INGREDIENTS

4 Egg yolks
1/4 c Sugar
1 egg ; Slightly beaten
1/4 c Sugar
1/2 c Butter
1/4 c Chocolate creme liqueur
3/4 c Sugar
1/2 ts Vanilla
1 1/2 c Dry bread cubes
1/4 c Chocolate creme liqueur
1 ds Salt
3 tb Butter
1/8 ts Salt
1/2 c milk
1/4 c All-purpose flour
BUTTERY SAUCE
4 Egg whites
3/4 c milk
1/2 ts Vanilla

Servings

INSTRUCTIONS

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: 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. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Bread Pudding Souffle

4 Egg yolks
1/4 c Sugar
1 egg Slightly beaten
1/4 c Sugar
1/2 c Butter
1/4 c Chocolate creme liqueur
3/4 c Sugar
1/2 ts Vanilla
1 1/2 c Dry bread cubes
1/4 c Chocolate creme liqueur
1 ds Salt
3 tb Butter
1/8 ts Salt
1/2 c milk
1/4 c All-purpose flour
 BUTTERY SAUCE
4 Egg whites
3/4 c milk
1/2 ts Vanilla

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: 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.    REC.FOOD.RECIPES ARCHIVES    /DESSERTS    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (311g)
Recipe Makes: 8

Calories: 837
Calories from Fat: 319 (38%)

Amt Per Serving		% DV

	Total Fat 35.4g	47 %
	Saturated Fat 17g	85 %
	Monounsaturated Fat 12.5g
	Polyunsanturated Fat 3.8g
Cholesterol 908.3mg		279 %
Sodium 448.6mg		15 %
Potassium 293.4mg		8 %
Total Carbohydrate 108.1g		32 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 107.4g
Protein 24.7g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 837

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