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Ingredientes
- 2 Tbsp. butter
- 1/2 tsp cinnamon
- 1 pch mace
- 2 c. cubed challah bread, crusts removed
- 1 1/2 c. lowfat milk
- 2 Tbsp. sugar
- 1/2 x vanilla bean, scraped
- 2 Tbsp. flour
- 1 Tbsp. cornstarch
- 1 pch salt
- 2 Tbsp. unsalted butter
- 4 x egg yolk
- 4 x egg white
- 1 pch cream of tartar maple syrup, for serving Chorizo
- 1 Tbsp. vegetable oil
- 4 x sausage, chorizo, smoked, sliced coarse salt
Direcciones
- Heat the butter in a medium nonstick pan on medium heat till bubbling. Stir in the spices and add in the bread cubes. Fry, tossing, till golden brown, about 2 min.
- Butter and sugar 6 individual 3-inch ramekins. Put the toasted bread cubes in the bottom and set aside.
- Bring the lowfat milk, sugar and vanilla bean to a boil in a medium saucepan.
- Sift the flour, cornstarch and salt into a bowl. Add in the butter and the sifted mix to the boiling lowfat milk and mix till smooth and thick, stirring during the entire cooking time, about 4 to 5 min.
- Remove this souffle base from the heat and beat in the egg yolks one at a time till well incorporated.
- Butter a stainless steel bowl lightly and add in the souffle base to it, cover tightly with plastic wrap.
- Let cold to room temperature and then chill till chilled, about 3 hrs.
- Preheat the oven to 400 degrees F.
- Whip the egg whites with the cream of tartar till stiff peaks form, then fold into the souffle base a 1/3 at a time.
- Put the mix into the molds and bake for 30 - 35 min. Don't open the oven door during baking. When the time is up remove from the oven.
- Chorizo:Slice the chorizo sausage on the diagonal, 1/2-inch thick.
- Heat the oil in a medium saucepan on medium heat and add in the chorizo.
- Saute/fry till browned, about 4 min per side.
- To Assemble:Pierce the tops of the French Toast at the table and drizzle in some maple syrup.
- Serve with the chorizo.
- Instead of serving the regular breakfast sausage, try chorizo. The souffles will rise proportionately if you use a pastry brush to butter the inside sides of the moulds and you use vertical strokes from the bottom to the top all the way around. Regular white bread can be used in place of the Challah.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 6 servings | |
| Calories 145 | |
| Calories from Fat 93 | 64% |
| Total Fat 10.59g | 13% |
| Saturated Fat 5.43g | 22% |
| Trans Fat 0.06g | |
| Cholesterol 23mg | 8% |
| Sodium 81mg | 3% |
| Potassium 98mg | 3% |
| Total Carbs 10.67g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 7.39g | 5% |
| Protein 2.42g | 4% |
