Ingredients for Chocolate Bread Pudding Souffls
- 1/4 cup granulated sugar + 3 tablespoons granulated sugar
- Unsweetened Cocoa Powder
- Ground Cinnamon
- Nonfat Milk
- 1 teaspoon vanilla extract
- Dry Bread Cubes
- 4 tablespoons (1/2 stick) unsalted butter
- All Purpose Flour
- 4 large egg yolks
- 4 large egg whites
- Nonstick Cooking Spray
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How to Make Chocolate Bread Pudding Souffls
- **Prepare the Soufflé Cups:** Tear off four 4-inch pieces of aluminum foil. Split each strip in half. Lightly spray each foil strip with cooking spray and coat the top quarter with 1/4 teaspoon of granulated sugar. Wrap the foil strips around ungreased soufflé dishes, sugar-side in, extending 1 inch above the rim. Secure with tape. Set aside.
- **Make the Chocolate Mixture:** In a medium bowl, whisk together 1/4 cup granulated sugar, 2 tablespoons unsweetened cocoa powder, and 1/2 teaspoon ground cinnamon.
- **Combine Wet and Dry:** Add 2/3 cup milk and 1 teaspoon vanilla extract to the chocolate mixture. Stir in 4 cups of cubed stale bread (about 1-inch cubes). Set aside to allow the bread to absorb the liquid.
- **Make the Roux:** In a small saucepan, melt 4 tablespoons (1/2 stick) of unsalted butter over medium heat. Whisk in 4 tablespoons all-purpose flour until a smooth paste forms. Gradually whisk in the remaining 2/3 cup milk and cook, stirring constantly, until the mixture thickens and bubbles (about 2-3 minutes). Remove from heat.
- **Prepare the Egg Yolks:** In a large bowl, whisk the egg yolks vigorously for 5 minutes, until thick and pale yellow. Gradually whisk in the warm milk mixture until well combined.
- **Combine Bread and Custard:** Gently fold the bread mixture into the egg yolk mixture until just combined.
- **Whip the Egg Whites:** In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 3 tablespoons granulated sugar, beating until stiff, glossy peaks form.
- **Fold and Bake:** Gently fold the bread mixture into the whipped egg whites in two additions, being careful not to deflate the egg whites. Divide the batter evenly among the prepared soufflé dishes.
- **Bake:** Bake in a preheated 350°F (175°C) oven for 20-25 minutes, or until a knife inserted near the center comes out clean. The soufflés should be puffed and golden brown.
- **Serve Immediately:** Carefully remove the soufflés from the oven and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
58g
Fat
8g
Carbs
6g
