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chocolate bread pudding souffls


maybe this is why french women stay so thin? with a dessert like this you can enjoy a lovely chocolate dessert without guilt. found this recently on the internet and saving it here for your use as well as my own. have not tried it yet and look forward to your feedback. (3 pts)


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  1. To prepare the souffle cups
  2. Tear off four pices of foil 4 inches long
  3. Split each foil strip in half
  4. Lightly spray each of the strips with cooking spray and coat top quarter of piece of foil with 1 / 4 teaspoon of sugar
  5. Place foil strips around ungreased souffl dishes
  6. Sugar side facing in
  7. Extending 1 inch above dishes
  8. Secure foil with tape
  9. Set dishes aside
  10. Stir together the 1 / 4 cup sugar
  11. Cocoa and cinnamon in a small-medium bowl
  12. Add 2 / 3 cup of the milk and vanilla
  13. Stir in bread cubes
  14. Set aside
  15. In a small saucepan melt the butter
  16. Stir in the flour to form a light paste
  17. Add remaining 2 / 3 cup milk and cook over medium-low heat until the milk is thickened and bubbly
  18. Remove from heat
  19. In a large mixing bowl beat egg yolks for five minutes or until thick and lemon colored
  20. Gradually stir in flour and milk mixture
  21. Then
  22. Fold in the bread mixture
  23. In a large mixing bowl beat egg whites until soft peaks forum
  24. Gradually incoprorate 3 tablespoons sugar
  25. Beating until it reaches the stiff peak stage
  26. Gently fold bread mixture into beaten egg whites
  27. Divide among prepared souffl dishes
  28. Bake in a 350f oven for 20 to 25 minutes or until a knife inserted near center comes out clean
  29. Serve immediately

Step 23

Total Time in Minute 50

Ingredients Count 11

cooking chocolate bread pudding souffls

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Unsweetened cocoa powder

Ground cinnamon

Nonfat milk


Dry bread cubes


All-purpose flour

Egg yolks

Egg whites

Nonstick cooking spray

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