VCE--Souffleed Bread Crumb Pudding

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Souffléed Bread Crumb Pudding

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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4 slices country bread -- (to 5 slices)

3 cups milk

2 cups coarsely grated aged Cheddar or Gruyere

2 teaspoons Dijon mustard

1/8 teaspoon cayenne

4 eggs -- separated

salt and freshly milled pepper

 

Preheat the oven to 375ºF. Lightly butter a 2-quart baking or soufflé dish.

 

Tear the bread into pieces, then make it into coarse crumbs in a blender or food

processor. Measure 3 cups and put them in a mixing bowl. Bring the milk to a

boil in a saucepan, then pour it over the bread crumbs. Stir in the cheese,

mustard, cayenne, and egg yolks, then season with 3/4 teaspoon of salt and

plenty of pepper. Beat the whites with a pinch of salt until they form firm but

soft peaks. Fold them into the bread crumb mixture, pour the batter into the

baking dish, and bake until puffed and browned, about 25 minutes.

 

Source:

" page 294 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 180 Calories; 11g Fat (53.4% calories

from fat); 12g Protein; 9g Carbohydrate; trace Dietary Fiber; 212mg Cholesterol;

176mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 1 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : Here, bread crumbs are used to make a light and tender pudding, so

you'll want to get bite in your meal from a crisp salad. You can have this

ready for the oven by the time it's preheated, and if there are only two of you,

the recipe is easily cut in half.

Nutr. Assoc. : 0 0 0 0 0 0 0