Spanish Soufflé Chapter XXIII - HOT PUDDINGS
1/4 cup butter
2 tablespoons sugar 1/2 cup stale bread crumbs
1 cup milk
1/2 teaspoon vanilla
Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook twenty minutes in double boiler; remove from fire, add unbeaten yolks of eggs, then cut and fold in whites of eggs beaten until stiff, and flavor. Bake same as Fruit Soufflé.
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