Mock Cheese Soufflé
Published February 1, 2003
- Total Time
- 1 hour, plus overnight refrigeration
- Rating
- Comments
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Ingredients
Softened butter for greasing dish and spreading on bread
8 slices white sandwich bread, crusts removed
1 pound sharp cheddar cheese, grated
4 large eggs, beaten
½ teaspoon salt
2 cups whole milk
2 teaspoons Worcestershire sauce
Dash cayenne pepper
Nutritional analysis per serving (6 servings)
25 grams carbs; 214 milligrams cholesterol; 532 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 19 grams saturated fat; 35 grams fat; 2 grams fiber; 784 milligrams sodium; 28 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Butter an 8-cup soufflé dish.
- Step 2
Butter each slice of bread on one side and cut into four squares. Layer half the bread, buttered side up, in the bottom of the dish. Cover with half the grated cheese. Repeat. Place the remaining ingredients in a bowl and mix well. Pour over the bread and cheese. Cover with plastic wrap and refrigerate overnight.
- Step 3
Preheat the oven to 350 degrees. Uncover the soufflé and bake on the center rack until the top is browned and the soufflé is bubbling around the edges, about 45 minutes.
Private Notes
Comments
Next time I make this I'll use a wide shallow pan because the cheesy golden crust on the top was my favorite part
6 buttered slices bread with crust on, artfully arranged in buttered casserole; 3 eggs; Colman's mustard, Worcester optional; 1.5 C milk or 1/2&1/2; 8 oz [or more, if 8 oz seems too skimpy] grated cheese. Beat eggs with generous pinch of salt, pepper and mustard. Pour over bread and cheese. Let it sit for maybe 15 mins. No need to do night before.
Similar to my family's recipe, except: (1) don't butter the dish, coat it with Baker's Joy (or make your own, 2 tbsp rendered bacon grease, 1 tbsp flour - mix well and warm it to spread); (2) DON'T remove the crusts -- after soaking overnight, they're the same consistency as the rest and they add a nice color pattern; (3) use 1/2 tsp of "woostasher" sauce, 1/2 tsp balsamic vinegar, & 1/2 tsp dried mustard -- accentuates the cheese flavor. Serve with MANY slices of crispy bacon on the side.