Chocolate Bread Pudding Soufflés

Recipe by justcallmetoni
READY IN: 50mins


  • 14
    cup sugar
  • 3
    tablespoons unsweetened cocoa powder
  • 12
    teaspoon ground cinnamon
  • 1 13
    cups nonfat milk, divided
  • 12
    teaspoon vanilla
  • 1 12
    cups dry bread cubes, crusts trimmed (best to use French or Italian bread)
  • 1
    tablespoon butter or 1 tablespoon margarine
  • 2
    tablespoons all-purpose flour
  • 3
    egg yolks
  • 3
    egg whites
  • 3
    tablespoons sugar
  • nonstick cooking spray
  • 2
    teaspoons sugar, for preparing souffle cups


  • To prepare the souffle cups, tear off four pices of foil 4 inches long. Split each foil strip in half; lightly spray each of the strips with cooking spray and coat top quarter of piece of foil with 1/4 teaspoon of sugar. Place foil strips around ungreased soufflé dishes, sugar side facing in, extending 1 inch above dishes. Secure foil with tape. Set dishes aside.
  • Stir together the 1/4 cup sugar, cocoa and cinnamon in a small-medium bowl. Add 2/3 cup of the milk and vanilla. Stir in bread cubes; set aside.
  • In a small saucepan melt the butter. Stir in the flour to form a light paste. Add remaining 2/3 cup milk and cook over medium-low heat until the milk is thickened and bubbly. Remove from heat.
  • In a large mixing bowl beat egg yolks for five minutes or until thick and lemon colored. Gradually stir in flour and milk mixture. Then, fold in the bread mixture.
  • In a large mixing bowl beat egg whites until soft peaks forum (tips curl). Gradually incoprorate 3 tablespoons sugar, beating until it reaches the stiff peak stage (straight tips). Gently 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.