This Hot Brown Bread Souffle is a delightful, vintage-inspired treat that transforms simple brown bread into a delicate, airy dessert. The base consists of brown bread crumbs toasted with brown sugar until deeply caramelized, providing a rich, nutty flavor. This mixture is gently folded into stiffly beaten egg whites sweetened with castor sugar and a hint of lemon juice for balance. The result is a soufflé with a crisp exterior and a soft, cloud-like interior. It cooks quickly in the oven, making it perfect for a spontaneous after-dinner surprise or a light brunch addition. Serve immediately while hot for the best texture and flavor experience.
Hot Brown Bread Souffle
Description
This Hot Brown Bread Souffle is a delightful, vintage-inspired treat that transforms simple brown bread into a delicate, airy dessert. The base consists of brown bread crumbs toasted with brown sugar until deeply caramelized, providing a rich, nutty flavor. This mixture is gently folded into stiffly beaten egg whites sweetened with castor sugar and a hint of lemon juice for balance. The result is a souffl&# 195;© with a crisp exterior and a soft, cloud-like interior. It cooks quickly in the oven, making it perfect for a spontaneous after-dinner surprise or a light brunch addition. Serve immediately while hot for the best texture and flavor experience.Ingredients
Directions
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Preheat oven to 350 degrees Fahrenheit (177ðC).
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Crumble the brown bread into fine crumbs.
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In a small skillet, toast the brown bread crumbs with the brown sugar over medium heat until deep brown and fragrant, stirring constantly.
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Remove from heat and allow the toasted bread mixture to cool completely.
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In a clean bowl, whisk the egg whites until foamy.
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Add the castor sugar and lemon juice to the egg whites.
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Continue beating the egg whites until stiff peaks form.
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Gently fold a small amount of the egg white mixture into the pastry cream to lighten it.
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Fold the remaining egg whites into the pastry cream mixture until just combined.
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Gently fold the cooled toasted brown bread mixture into the egg white and pastry cream blend.
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Butter and sugar the inside of a soufflé mold.
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Spoon the mixture into the prepared mold.
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Bake at 350 degrees Fahrenheit (177ðC) for 10 to 12 minutes, or until set and lightly golden.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 229.4kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 201.6mg9%
- Total Carbohydrate 49.5g17%
- Dietary Fiber 0.7g3%
- Sugars 38.5g
- Protein 6.4g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve this soufflé immediately out of the oven as it will deflate quickly upon cooling.
Ensure the bowl used for beating egg whites is completely clean and grease-free to ensure proper volume.
If pastry cream is not available, this recipe can be adapted by using a thick custard base or even omitting it for a simpler meringue-based toast pudding, though the texture will differ.
Use fresh brown bread for the best flavor; stale bread may result in a harder texture after toasting.
