Wholemeal Bread Souffle with Burgundy Sauce

Rating: 3.67 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Crumble the wholemeal bread and drizzle with the brandy. Beat the egg yolks with the sifted powdered sugar and the orange zest until white and fluffy, mix with the bread. Slowly whip the egg whites with the salt until firm. First stir about one third into the foam mixture, then fold in the rest loosely so that no egg white islands remain.

Butter an ovenproof gratin dish, pour in the mixture, smooth it out and bake in a heated oven at 175 °C for about 30-40 minutes until golden.

In the meantime, quickly boil the wine with the spices once and let it steep for 10 min. with the lid closed. Pour through a sieve, thicken with cornstarch and keep warm.

Remove the finished souffle from the stove and serve on the spot with the sauce.

Tip: Always use aromatic spices to refine your dishes!

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