Bread Crumb Soufflé
A simple and comforting bread crumb soufflé, perfect for a light dessert or brunch. This recipe uses a double boiler for gentle cooking and incorporates beaten egg whites for a light and airy texture.
Ingredients
- 0.5 cup Stale bread crumbs
- 1 cup Milk
- 2 tablespoons Sugar
- 3 Eggs
- 0.5 teaspoon Vanilla extract
- 1 tablespoon Butter (For melting and browning crumbs)
Instructions
- 1Melt the butter in a skillet over medium heat. Add the stale bread crumbs and cook, stirring frequently, until the crumbs are lightly browned.
- 2In a double boiler, combine the milk and sugar. Cook over simmering water for 20 minutes, stirring occasionally, until the sugar is dissolved and the mixture is heated through.
- 3Remove the milk mixture from the heat. Gradually whisk in the browned bread crumbs. In a separate bowl, lightly beat the egg yolks. Slowly drizzle the egg yolks into the warm milk mixture, whisking constantly to prevent curdling.
- 4In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the bread crumb mixture, being careful not to deflate them. Stir in the vanilla extract.
- 5Preheat oven to 350°F (175°C). Pour the mixture into a greased soufflé dish or individual ramekins. Bake for 25-30 minutes, or until the soufflé is puffed and golden brown. Serve immediately.