Cinnamon-Chocolate Bread Pudding Souffles Recipe

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Cinnamon-Chocolate Bread Pudding Souffles

At only 132 calories and 4 grams of fat per serving, even the strictest dieter can enjoy this chocolate dessert.

  • 1/4 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1 1/3 cups fat-free milk
  • 1/2 teaspoon vanilla
  • 1 1/2 cups dry French bread cubes (1/2-inch cubes)*
  • 2 tablespoons all-purpose flour
  • 3 egg yolks
  • 3 egg whites
  • 3 tablespoons sugar
  • Preheat oven to 350 degrees F. Set eight 5-ounce souffle dishes or 6-ounce custard cups in a 15x10x1-inch baking pan; set aside.
  • In a small bowl, stir together the 1/4 cup sugar, the cocoa powder, and cinnamon; add 2/3 cup of the milk and the vanilla, stirring with a whisk until combined. Stir in bread cubes; set aside.
  • In a small saucepan, whisk together remaining 2/3 cup milk and the flour until well combined. Cook and stir until thickened and bubbly. Remove from heat. In a medium bowl, beat egg yolks with an electric mixer on high speed about 4 minutes or until thick and lemon-colored. Gradually stir thickened milk mixture into egg yolks. Stir in bread mixture; set aside.
  • Wash beaters thoroughly. In a large bowl, beat egg whites until soft peaks form (tips curl). Gradually add the 3 tablespoons sugar, beating until stiff peaks form (tips stand straight). Fold bread mixture into beaten egg whites. Divide among prepared souffle dishes or custard cups.
  • Bake about 20 minutes or until a knife inserted near centers comes out clean. Serve immediately.
Test Kitchen Tip
  • For 1 1/2 cups dry bread cubes, spread 2 cups French bread cut into 1/2-inch cubes in a shallow baking pan; bake in a 350 degrees F oven about 8 minutes or until dry and crisp. Stir the cubes once during baking.
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