1. To prepare the souffle cups, tear off four pices of foil 4 inches long. Split each foil strip in half; lightly spray each of the strips with cooking spray and coat top quarter of piece of foil with 1/4 teaspoon of sugar. Place foil strips around ungreased soufflé dishes, sugar side facing in, extending 1 inch above dishes. Secure foil with tape. Set dishes aside. 2. Stir together the 1/4 cup sugar, cocoa and cinnamon in a small-medium bowl. Add 2/3 cup of the milk and vanilla. Stir in bread cubes; set aside. 3. In a small saucepan melt the butter. Stir in the flour to form a light paste. Add remaining 2/3 cup milk and cook over medium-low heat until the milk is thickened and bubbly. Remove from heat. 4. In a large mixing bowl beat egg yolks for five minutes or until thick and lemon colored. Gradually stir in flour and milk mixture. Then, fold in the bread mixture. 5. In a large mixing bowl beat egg whites until soft peaks forum (tips curl). Gradually incoprorate 3 tablespoons sugar, beating until it reaches the stiff peak stage (straight tips). Gently fold bread mixture into beaten egg whites. Divide among prepared soufflé dishes. 6. Bake in a 350*F oven for 20 to 25 minutes or until a knife inserted near center comes out clean. 7. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
