Breakfast Pudding Souffle (4 servings) 4 large eggs 2 cups low-fat milk 1 and 1/2 cups apples (peeled and sliced) 1 and 1/2 cups granola (I use Grape-Nuts) 1 and 1/2 Tablespoons maple syrup 1 Tablespoon butter 1 teaspoon vanilla extract Grease four 16-ounce ramekins with butter. Preheat oven to 375 degrees. In a medium bowl, stir together Grape-Nuts (or granola), fruit and maple syrup. Set aside. In a separate bowl, whisk together the eggs, milk and vanilla. Divide evenly among prepared ramekins. Add fruit mixture to ramekins in even amounts. Stir contents in each ramekin just enough to mix. Bake for 25 to 30 minutes or until set. This is great served with whipped cream. I make it for breakfast but I could see it passing for a dessert in a pinch. Mr Breakfast would like to thank Britney for this recipe. Recipe number 1227. Submitted 4/14/2004.