Preparation:
Attach a greased and sugared foil collar to a 2-quart souffle dish; set aside.
In a medium mixing bowl combine the 1/2 cup milk, liqueur of your choice, 1/4
cup sugar, 1/2 teaspoon vanilla, and 1/8 teaspoon salt. Stir in the bread
cubes; set aside.
In a small saucepan melt the butter. Stir in the flour and dash salt. Add
the 3/4 cup milk; cook and stir till thickened and bubbly. Remove from heat.
In a small mixer bowl beat egg yolks 5 minutes or till thick and lemon
colored. Gradually stir saucepan mixture into yolks. Stir in bread mixture.
Wash beaters thoroughly. In a large mixer bowl beat the egg whites and the
1/2 teaspoon vanilla till soft peaks form (tips curl); gradually add the
remaining 1/4 cup sugar, beating to stiff peaks (tips stand straight). Fold
bread mixture into egg whites. Turn into the ungreased souffle dish.
Bake in a 325F oven for 50 to 55 minutes or till a knife inserted near center
comes out clean. Serve immediately with Buttery Sauce. Makes 8 servings.
Buttery Sauce:
In a small saucepan combine sugar and butter. Cook mixture over medium heat,
stirring constantly, till sugar dissolves, about 5 minutes. Remove from heat.
Stir some of the mixture into the egg. Return
mixture to pan; cook and stir 2 minutes more. Cool slightly; stir in desired
liqueur (use same liqueur you used in the souffle). Serve the sauce warm over
souffle. |
