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Cheddar, Chive, and Canadian Bacon Soufflé

Yield serves 6 (serving size: 1/6 of soufflé)
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

Nutrition Information

  • calories 238
  • caloriesfromfat 29 %
  • fat 7.6 g
  • satfat 3.4 g
  • monofat 2.5 g
  • polyfat 0.7 g
  • protein 16.3 g
  • carbohydrate 25 g
  • fiber 1.2 g
  • cholesterol 121 mg
  • iron 1.5 mg
  • sodium 736 mg
  • calcium 233 mg

How to Make It

  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.