Cheddar, Chive, and Canadian Bacon 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.


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

Nutritional 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


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


Preheat oven to 375°.

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.

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

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.

April 2002
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