Spanish Soufflé


  • ¼ cup butter.
  • ½ cup stale bread crumbs.
  • 1 cup milk.
  • 2 tablespoons sugar.
  • 3 eggs.
  • ½ teaspoon vanilla.


Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook twenty minutes in double boiler; remove from fire, add unbeaten yolks of eggs, then cut and fold in whites of eggs beaten until stiff, and flavor. Bake as Fruit Soufflé.