Oatmeal Souffle

Recipe courtesy of Arctic Garden Studio adapted slightly from The Breakfast Book

Sugar for casserole dish

1 C whole milk

2 T butter, plus additional for buttering the dish

3/4 C quick cook oatmeal

1/3 C cream cheese

1/4 tsp salt

1/2 C brown sugar

1/4 tsp nutmeg

1/2 tsp cinnamon

3 eggs, separated

1/2 C raisins

1/2 C walnuts, lightly toasted

Preheat oven to 325ºF. Butter and sugar a 1 1/2 cup soufflé dish or casserole.

Place the milk and butter in a saucepan and heat until barely boiling. Add the oatmeal, reducing heat to low and stirring often until oatmeal is thick. Remove from heat and add the cream cheese, salt, brown sugar, nutmeg and cinnamon. Stir until mixture is smooth. Beat 3 egg yolks slightly, and slowly stir them into the oatmeal. Mix in the raisins and walnuts, if using.

Beat 3 egg whites until stiff, but still moist. Gently fold the egg whites into the oatmeal mixture, being careful not to deflate whites. Fold only until no large lumps of whites remain. Spoon the mixture into the prepared soufflé dish. Bake for 35-40 minutes or until the soufflé is set but the center still trembles.