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

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 3

Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle remaining 1/2 cup bread crumbs over bottom and sides.

Step 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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