Earlier this year, I entered a cook off challenge with D’Italiano. The requirement was that we submit an original recipe using any of the D’Italiano bread products. I wanted to submit something that was remarkably different from a sandwich, and from my indulgence of watching the Food Network channel, I was motivated to make something deconstructed.
I first had the idea of making a soufflé using D’Italiano bread, and then my idea just expanded to incorporating the elements of a cheeseburger. I was nervous as I watched my soufflé rise in the oven, and I felt I had to hurriedly snap photos of it as soon as I removed it from the oven. This was a completely experimental recipe for me!
Since I decided to share my recipe with you on my blog, you can guess that it turned out well. I have to admit, I was pleased with my deconstructed bacon cheeseburger soufflé. I have to warn you, it was a heavy meal, but it was a welcoming experience to taste a cheeseburger this way. It was definitely a welcoming change in texture, and I encourage you to try it at least once! Of course, you don’t have to use D’Italiano bread, as any bread slices will do. I’m happy to hear your comments and stories!
2 tablespoons butter, for the ramekins
150 g bacon
2 cups milk
1 tbsp cornstarch
1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/8 tsp mustard powder
1 tbsp granulated sugar
1 tbsp butter
270 g lean ground beef
8 slices D’Italiano white bread, crusts removed cut into 1/2-inch cubes
3 egg yolks
5 egg whites
170 g Swiss cheese, grated
1/4 cup ketchup
1/2 tsp chipotle pepper flakes
1/4 tsp ground cumin
1 tbsp lime juice
Butter ramekins and coat with granulated sugar, shaking out excess sugar, then space apart on a rimmed baking sheet lined with aluminum foil.
Heat a non-stick skillet on medium heat for 1 minute. Add the bacon and cook for 3 minutes on each side until crispy. Drain the excess oil as much as possible and place the bacon strips on paper towels to absorb the oil. When the bacon is cool enough to touch, crumble it into small pieces.
Whisk together the milk, cornstarch, salt, black pepper, cayenne pepper, mustard powder, and sugar in a small saucepan.
Bring to a boil over medium heat, whisking constantly.
Reduce to the heat to a low simmer and whisk for 2 more minutes.
Preheat oven to 400° F with an oven rack in the lower third of the oven.
Place the bread in one layer in a baking dish and pour the hot milk mixture over it.
Turn the bread cubes until evenly coated and set aside until the liquid is absorbed.
Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the ground beef and cook until the meat is no longer red, about 15-20 minutes. Season with salt and pepper and set aside.
Using a wooden spoon, mash the bread gently and stir in the ground beef mixture and the bacon. Transfer to a large bowl and cool to room temperature.
In a medium bowl, whisk together the egg yolks and cheese, and then pour over the bread, stirring until well combined.
In the bowl of an electric mixer, beat the egg whites on high speed with 1/4 tsp salt until stiff, glossy peaks form, about 5 minutes.
Fold 1/3 of the whites into the cooled bread mixture to lighten it, then fold in the remaining egg whites gently but thoroughly.
Divide mixture among ramekins, mounding it. Run your thumb along the inside rim of each ramekin to prevent the soufflé from sticking when it rises in the oven.
Bake soufflés until puffed and golden, 25 minutes.
Meanwhile, combine all the ingredients for the chipotle ketchup in a small saucepan and bring to a simmer over medium heat. Cook, stirring frequently for 1 minute. Remove from the heat and let cool to room temperature.
Remove the soufflé from the oven and serve immediately with the chipotle ketchup on the side.