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Bread Pudding Souffle

1/2 cup milk
1/4 cup chocolate creme liqueur, apple brandy, creme de cacao, orange
liqueur or amaretto
1/4 cup sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups dry bread cubes
3 tablespoons butter
1/4 cup all-purpose flour
dash salt
3/4 cup milk
4 egg yolks
4 egg whites
1/2 teaspoon vanilla
1/4 cup sugar
Buttery Sauce

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
coloured. 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

3/4 cup sugar
1/2 cup butter
1 slightly beaten egg
1/4 cup chocolate creme liqueur, apple brandy, creme de cacao, orange
liqueur, or amaretto

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.
Makes one cup.

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