Cinnamon- Chocolate Bread Pudding Souffle

Categories: flan, mousse, pudding

Ingredients

• 1/4 cup sugar
• 3 Tbsp. unsweetened cocoa powder
• 1/2 tsp. ground cinnamon
• 1 1/3 cups fat-free milk
• 1/2 tsp. vanilla
• 1 1/2 cups 1/2-inch dry French bread cubes
• 1 Tbsp. butter
• 2 Tbsp. all-purpose flour
• 3 egg yolks
• 3 egg whites
• 3 Tbsp. sugar
• Unsweetened cocoa powder (optional)

Directions

1. Preheat oven to 350 degrees. Set eight 5-oz. soufflé cups or 2 oz. custard cups in a 15 × 10 × 1-inch baking pan; set aside.
2. Stir together the 1/4 cup sugar, 3 Tbsp. cocoa powder, and cinnamon in a bowl; add 2/3 cup of the milk and the vanilla, stirring with a whisk until combined. Stir in bread cubes set aside.
3. Melt butter in a small saucepan. Stir in flour. Whisk in remaining 2/3 cup milk. Cook and stir until thickened and bubbly. Remove from heat. Beat egg yolks in a medium mixing bowl with an electric mixer on high speed for 4 minutes or until thick and lemon-colored. Gradually stir in the cooked mixture. Stir in bread mixture. Set aside.
4. Wash beaters thoroughly. Beat egg whites in a large mixing bowl with the mixer on medium until soft peaks form (tips curl). Gradually add the 3 Tbsp. sugar, beating until stiff peaks form (tips stand straight). Fold bread mixture into beaten egg whites. Divide among the soufflé dishes.
5. Bake about 20 minutes or until knife inserted near centers comes out clean. Sprinkle with additional unsweetened cocoa powder, if desired. Serve at once.

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