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Preheat oven to 350°F. In a small bowl stir together 1 tablespoon sugar, 1 tablespoon cocoa powder and cinnamon. Stir in 2 tablespoons milk and vanilla. Stir in bread cubes.
In a small saucepan, heat oil over medium heat. Stir in flour. Gradually stir in the remaining milk. Cook and stir just until mixture is thickened. Remove from heat.
In a small bowl beat egg yolk with an electric mixer on high about 2 1/2 minutes or until thick and lemon-colored. Gradually stir in thickened milk mixture. Stir in bread mixture.
Wash beaters thoroughly. In a medium bowl, beat egg white on medium until soft peaks form (tips curl). Gradually add 1 tablespoon sugar, beating on high speed until stiff peaks form (tips stand straight). Fold bread mixture into beaten egg white. Divide mixture between two 6-ounce soufflé dishes or custard cups.
Bake for 23 to 25 minutes or until a knife inserted near centers comes out clean. If desired, sprinkle lightly with additional cocoa powder. Serve immediately.