Toblerone Souffle Recipes

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FRENCH TOAST SOUFFLE



French Toast Souffle image

This is a scrumptious casserole of bread, cream cheese, eggs, and milk. Tastes just like regular French toast but it's made the night before and baked in the oven. This is not really sweet so you might like more maple syrup with it.

Provided by Betty

Categories     Breakfast and Brunch     French Toast Recipes

Time 9h20m

Yield 12

Number Of Ingredients 8

10 cups white bread cubes
1 (8 ounce) package lowfat cream cheese, softened
8 eggs
1 ½ cups milk
⅔ cup half-and-half cream
½ cup maple syrup
½ teaspoon vanilla extract
2 tablespoons confectioners' sugar

Steps:

  • Place bread cubes in a lightly greased 9x13 inch baking pan.
  • In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
  • The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 28.4 g, Cholesterol 142 mg, Fat 9.8 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4.7 g, Sodium 320.6 mg, Sugar 12 g

TOBLERONE SOUFFLE



Toblerone Souffle image

These souffles use the famous pyramid-shaped Swiss Toblerone chocolate bar as their base. From Bon Appetit, December 1996. Posted for ZWT 7.

Provided by ElleFirebrand

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
8 ounces toblerone chocolate, dark chocolate or 8 ounces semisweet chocolate
1 ounce unsweetened chocolate, chopped
3 tablespoons honey
4 large eggs, separated
1/4 teaspoon salt
1 tablespoon sugar
sliced almonds
powdered sugar

Steps:

  • Butter six 1 1/4-cup soufflé dishes or custard cups. Sprinkle with sugar. Arrange dishes on large baking sheet.
  • Melt butter in heavy medium saucepan over medium heat. Add flour; whisk until mixture bubbles, about 2 minutes. Increase heat to medium-high. Gradually whisk in milk. Whisk until mixture boils, thickens and is smooth, about 1 minute. Remove from heat. Add 6 ounces Toblerone chocolate (scant 1 1/4 cups), unsweetened chocolate and honey; whisk until melted and smooth. Pour into large bowl. Cool to room temperature, stirring occasionally.
  • Preheat oven to 400°F Whisk yolks into chocolate mixture. Beat whites and salt in medium bowl until soft peaks form. Add 1 tablespoon sugar; beat until stiff and glossy. Fold 1/4 of whites into chocolate mixture. Gently fold in remaining whites. Divide half of mixture among prepared dishes. Sprinkle with 2 ounces chopped chocolate, dividing equally. Spoon remaining batter over. Sprinkle almonds over soufflés. (Can be made 3 days ahead. Wrap in foil and freeze; do not thaw. Uncover before baking.).
  • Bake soufflés until puffed and almost firm to touch but center still moves slightly when dishes are gently shaken, about 17 minutes for unfrozen, 22 minutes for frozen. Sift powdered sugar over soufflés and serve immediately.

Nutrition Facts : Calories 368.6, Fat 30.6, SaturatedFat 18, Cholesterol 138.2, Sodium 172.9, Carbohydrate 27.5, Fiber 7.2, Sugar 13.3, Protein 11.3

SWISS TOBLERONE SOUFFLES



Swiss Toblerone Souffles image

Categories     Chocolate     Egg     Dessert     Bake     Almond     Winter     Honey     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 11

2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all purpose flour
1 cup whole milk
8 ounces Toblerone dark chocolate or semisweet chocolate,
1 ounce unsweetened chocolate, chopped
3 tablespoons honey
4 large eggs, separated
1/4 teaspoon salt
1 tablespoon sugar
Sliced almonds
Powdered sugar

Steps:

  • Butter six 1 1/4-cup soufflé dishes or custard cups. Sprinkle with sugar. Arrange dishes on large baking sheet.
  • Melt butter in heavy medium saucepan over medium heat. Add flour; whisk until mixture bubbles, about 2 minutes. Increase heat to medium-high. Gradually whisk in milk. Whisk until mixture boils, thickens and is smooth, about 1 minute. Remove from heat. Add 6 ounces Toblerone chocolate (scant 1 1/4 cups), unsweetened chocolate and honey; whisk until melted and smooth. Pour into large bowl. Cool to room temperature, stirring occasionally.
  • Preheat oven to 400°F. Whisk yolks into chocolate mixture. Beat whites and salt in medium bowl until soft peaks form. Add 1 tablespoon sugar; beat until stiff and glossy. Fold 1/4 of whites into chocolate mixture. Gently fold in remaining whites. Divide half of mixture among prepared dishes. Sprinkle with 2 ounces chopped chocolate, dividing equally. Spoon remaining batter over. Sprinkle almonds over soufflés. (Can be made 3 days ahead. Wrap in foil and freeze; do not thaw. Uncover before baking.)
  • Bake soufflés until puffed and almost firm to touch but center still moves slightly when dishes are gently shaken, about 17 minutes for unfrozen, 22 minutes for frozen. Sift powdered sugar over soufflés and serve immediately.

GISELE'S TURNIP SOUFFLE



Gisele's Turnip Souffle image

Great side dish for Thanksgiving or Christmas dinner. Kid-friendly way to get turnips in.

Provided by MK Desfosses

Categories     Main Dish Recipes     Casserole Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

cooking spray (such as Pam®)
2 pounds turnips, peeled and cubed
2 cups chicken stock
5 tablespoons butter, divided
½ cup fine bread crumbs
2 eggs, separated
1 ½ teaspoons brown sugar
1 teaspoon baking powder
¼ teaspoon salt, or to taste
⅛ teaspoon ground black pepper
⅛ teaspoon ground mace

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray into an 8x8-inch casserole dish with cooking spray.
  • Place turnips into a large pot and cover with chicken stock; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes; drain. Transfer turnips to a bowl and mash with a potato masher or fork.
  • Melt 3 tablespoons butter in a frying pan over medium-low heat; cook and stir bread crumbs in the melted butter until butter is absorbed, 2 to 3 minutes. Remove from heat.
  • Stir 2 tablespoons butter, egg yolks, brown sugar, baking powder, salt, black pepper, and mace into mashed turnips. Beat egg whites in a metal or glass bowl using an electric mixer until fluffy; fold into turnip mixture. Pour turnip mixture into the prepared casserole dish; sprinkle with bread crumb mixture.
  • Bake in the preheated oven until souffle is puffed up and set in the middle, about 25 minutes. Serve immediately.

Nutrition Facts : Calories 147.8 calories, Carbohydrate 13.6 g, Cholesterol 66.8 mg, Fat 9.1 g, Fiber 2.4 g, Protein 3.8 g, SaturatedFat 5 g, Sodium 568 mg, Sugar 5.9 g

STILTON SOUFFLé



Stilton Soufflé image

Provided by Florence Fabricant

Categories     side dish

Time 1h

Yield Serves 4

Number Of Ingredients 9

3 tablespoons unsalted butter, softened
2 tablespoons dry toasted bread crumbs
1 cup finely chopped celery
2 tablespoons flour
3/4 cup whole milk
Salt and freshly ground white pepper
3 large egg yolks
4 large egg whites
4 ounces Stilton, crumbled

Steps:

  • Make a foil collar for a 4-cup soufflé dish to extend an inch above the rim. Grease inside of dish and foil with 1 tablespoon butter. Dust with bread crumbs.
  • Preheat oven to 400 degrees. Melt the remaining butter in a medium saucepan over low heat. Sauté celery until tender but not brown. Stir in flour and cook for 1 minute.
  • In a small saucepan, heat the milk until steam rises. Whisk it into the celery and cook over medium heat until it becomes a thick sauce, about 1 minute. Season to taste with salt and pepper. Transfer to a large mixing bowl. Whisk in the egg yolks one at a time.
  • In a medium bowl, beat the egg whites with a pinch of salt to soft peaks. Fold a spoonful of the whites into the sauce. Fold in the cheese, and then the remaining whites. Pour into the prepared dish, place in the oven, lower the temperature to 350 degrees and bake until the soufflé has risen, and the top is brown and wiggles a bit, about 35 minutes. Remove the collar and serve immediately. Serves 4. Recipes adapted from Florence Fabricant.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 13 grams, Sodium 452 milligrams, Sugar 3 grams, TransFat 0 grams

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