Bread pudding souffle
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Bread pudding souffle
  Bread    Pudding    Dessert    Souffles  
Last updated 6/12/2012 1:10:18 AM. Recipe ID 37482. Report a problem with this recipe.
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      Title: Bread pudding souffle
 Categories: Dessert
      Yield: 8 Servings
    1/2 c  Milk
    1/4 c  Chocolate creme liqueur;
           -apple brandy; creme de
           -cacao, orange liqueur or
    1/4 c  Sugar
    1/2 ts Vanilla
    1/8 ts Salt
  1 1/2 c  Dry bread cubes
      3 tb Butter
    1/4 c  All-purpose flour
      1 ds Salt
    3/4 c  Milk
      4    Egg yolks
      4    Egg whites
    1/2 ts Vanilla
    1/4 c  Sugar

MMMMM-----------------------BUTTERY SAUCE----------------------------
    3/4 c  Sugar
    1/2 c  Butter
      1    Slightly beaten egg
    1/4 c  Chocolate creme liqueur;
           -apple brandy; creme de
           -cacao, orange liqueur; or
  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
  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.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 37482 (Apr 03, 2005)

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