Cheddar, Chive, and Canadian Bacon Souffle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This soufflé does not rise over the lip of the dish like a traditional soufflé because the bread crumbs are too heavy to be lifted by the egg whites. But we like the texture and taste all the same. Ingredients:
1 (8-ounce) loaf french bread |
1 teaspoon butter |
2 tablespoons minced shallot |
1/2 teaspoon salt |
2 cups 1% low-fat milk |
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese |
1/3 cup chopped canadian bacon |
1/4 teaspoon dry mustard |
1/4 cup chopped fresh chives |
3 large egg yolks |
cooking spray |
4 large egg whites |
1/4 teaspoon cream of tartar |
Directions:
1. Preheat oven to 375°.
2. Place bread in a food processor; pulse 10 times or until the coarse crumbs measure 4 cups. Set aside. Melt butter in a small skillet over medium heat; add shallot. Sauté 3 minutes or until soft (do not brown); stir in salt. Combine shallot mixture, milk, and next 5 ingredients (through egg yolks) in a large bowl; stir well. Add 3 1/2 cups bread crumbs; stir until well-blended.
3. Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle remaining 1/2 cup bread crumbs over bottom and sides.
4. Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir 1/4 egg-white mixture into shallot mixture; gently fold in remaining egg-white mixture. Spoon into soufflé dish. Bake at 375° for 1 hour or until soufflé is set. Serve immediately.
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