Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             milk
     1/4  c             chocolate creme liqueur -- apple brandy, creme
                        de cacao, orange liqueur
                        or amaretto
     1/4  c             sugar
     1/2  t             vanilla
     1/8  t             salt
   1 1/2  c             dry bread cubes
   3      T             butter
     1/4  c             all-purpose flour
   1      dash          salt
     3/4  c             milk
   4                    egg  yolks
   4                    egg  whites
     1/2  t             vanilla
     1/4  c             sugar
                        Buttery Sauce
     3/4  c             sugar
     1/2  c             butter
   1                    slightly beaten egg
     1/4  c             chocolate creme liqueur -- apple brandy, creme
                        de cacao, orange
                        liqueur -- or amaretto

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.