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Preheat oven to 350°F. To attach foil collars to eight 5-ounce soufflé dishes, fold eight 12-by-4-inch strips of foil in half lengthwise. Lightly coat one side of each strip with cooking spray; sprinkle each with 1/4 teaspoon sugar. Place collars around ungreased soufflé dishes, sugar-side toward the center, extending 1 inch above dishes. Secure with tape or a piece of 100-percent-cotton string. Set soufflé dishes aside.
In a medium bowl, stir together 1/4 cup sugar, cocoa powder and cinnamon; add 2/3 cup milk and vanilla. Stir in bread cubes; set aside.
In a small saucepan, melt margarine (or butter). Stir in flour. Add the remaining 2/3 cup milk. Cook and stir until thickened and bubbly. Remove from heat. In a large mixing bowl beat egg yolks for 5 minutes or until thick and lemon-colored. Gradually stir in flour mixture; stir in bread mixture.
Wash beaters thoroughly. In a large mixing bowl, beat egg whites until soft peaks form (tips curl). Gradually add 3 tablespoons sugar, beating until stiff peaks form (tips stand straight). Fold bread mixture into beaten egg whites. Divide among prepared soufflé dishes.
Bake for 20 to 25 minutes or until a knife inserted near centers comes out clean. Serve immediately.