Recipe: Bread Pudding Souffle with Buttery Sauce

BREAD PUDDING SOUFFLE

1 1/4 cups milk, divided use
1/4 cup chocolate creme liqueur, apple brandy or creme de cacao
1/2 cup sugar, divided use
1 teaspoon vanilla, divided use
1/8 teaspoon salt
1 1/2 cups dry bread cubes
3 tablespoons butter
1/4 cup all-purpose flour
Dash salt
4 eggs, separated
Buttery Sauce (for serving, recipe follows)

Attach a greased and sugared foil collar to a 2-quart souffle dish; set aside.

In a medium mixing bowl combine the 1/2 cup milk, liqueur of your choice, 1/4 cup sugar, 1/2 teaspoon vanilla, and 1/8 teaspoon salt. Stir in the bread cubes; set aside.

In a small saucepan melt the butter. Stir in the flour and dash salt. Add the remaining 3/4 cup milk; cook and stir till thickened and bubbly. Remove from heat; set aside.

In a small mixer bowl beat egg yolks 5 minutes or till thick and lemon colored. Gradually stir saucepan mixture into yolks. Stir in bread mixture.

Wash beaters thoroughly. In a large mixer bowl beat the egg whites and the remaining 1/2 teaspoon vanilla till soft peaks form (tips curl); gradually add the remaining 1/4 cup sugar, beating to stiff peaks (tips stand straight).

Fold bread mixture into egg whites. Turn into the ungreased souffle dish.

Bake in a 325 degrees F oven for 50 to 55 minutes or till a knife inserted near center comes out clean.

Serve immediately with Buttery Sauce.

BUTTERY SAUCE
Makes one cup

3/4 cup sugar
1/2 cup butter
1 egg, slightly beaten
1/4 cup chocolate creme liqueur, apple brandy or creme de cacao

In a small saucepan combine sugar and butter. Cook mixture over medium heat, stirring constantly, till sugar dissolves, about 5 minutes. Remove from heat. Stir some of the mixture into the egg. Return mixture to pan; cook and stir 2 minutes more. Cool slightly; stir in desired liqueur (use same liqueur you used in the souffle). Serve the sauce warm over souffle.

Makes 8 servings