Chocolate Bread Pudding Soufflés
1/4 cup sugar
3 Tbsp. unsweetened cocoa powder
1/2 tsp. ground cinnamon
1 1/3 cups nonfat milk
1/2 tsp. vanilla
1 1/2 cups dry French bread cubes (crusts removed)
1 Tbsp. butter or margarine
2 Tbsp. all purpose flour
3 egg yolks
3 egg whites
3 Tbsp. sugar
nonstick cooking spray and small amount of additional sugar
To attach foil collars to eight 5-oz soufflé dishes, fold eight 12×4 inch strips of foil in half lengthwise. Lightly coat one side of each strip with nonstick cooking spray and sprinkle each with 1/4 teaspoon sugar. Place collars around ungreased soufflé dishes, sugar side toward the center, extending 1 inch above dishes. Secure with tape or 100% cotton string. Set dishes aside.
In a medium bowl stir together the 1/4 cup sugar, cocoa and cinnamon; add 2/3 cup of the milk and vanilla. Stir in bread cubes; set aside.
In a small saucepan melt margarine or butter. Stir in the flour. Add remaining 2/3 cup milk. Cook and stir until thickened and bubbly. Remove from heat. In a large mixing bowl beat egg yolks for 5 minutes or until thick and lemon colored. Gradually stir in flour mixture; stir in bread mixture.
Wash beaters thoroughly. In a large mixing bowl beat egg whites until soft peaks forum (tips curl). Gradually add the 3 tablespoons sugar, beating until stiff peaks forum (tips stand straight). Fold bread mixture into beaten egg whites. Divide among prepared soufflé dishes.
Bake in a 350*F oven for 20 to 25 minutes or until a knife inserted near center comes out clean. Serve immediately.
Makes 8 servings.
Per serving:
Calories 153
Fat 4
Sat Fat 1
Protein 6
Fiber 0
Sodium 137
Carbohydrates 23
WW points 3