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Cheese Souffle Recipe

Ingredients

How to make it

  • Spread both sides of the bread with the margarine
  • Cut buttered bread into cubes with kitchen shears or sharp knife (NOTE: It looks better when you cut the bread evenly, but I just tear the pieces with my fingers)
  • Layer a 9 x 13 baking dish with 1 layer of buttered bread.
  • Sprinkle with about 1-2 cups of the shredded cheese.
  • Continue layering the cheese and the buttered bread, ending with the bread.
  • Beat the eggs, milk and dried mustard until frothy.
  • Pour the mixture over the bread and cheese.
  • Refrigerate overnight.
  • Bake at 350 degrees for 1 hour.
  • NOTE: 1) You may have to use more margarine if you butter the bread heavily (which I do!) 2) I have tried different breads and different cheeses and they are all good.
  • Enjoy!

People Who Like This Dish 4
Reviews & Comments 3

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  • plumfish 12 years ago
    My Smaller Carrot Variation

    - 6 or 7 half-inch slices roasted garlic sourdough, both sides buttered, cut into half-inch cubes
    - 3 carrots, streamed soft and sliced
    - 1 med-lg onion, chopped and sauteed translucent
    - about 4-6 oz grated cheddar ( not quite 2 cups, loosely packed)
    - shredded (not powdery-grated) parmesan (6-7 Tbsp., loosely)
    - 3 eggs
    - 3 c. milk (I used whole)
    - 1 tsp. mustard powder (only, no salt or anything else)

    - Pre-heat oven to 375 F. (Did not refrigerate overnight, wanted it same evening and this worked fine.)
    - Butter pie dish. Slim layer parmesan to cover butter (about 3-4 Tbsp.)
    - Half of bread cubes spread evenly. About half carrots scattered evenly. About 1 cup of cheddar. Remaining carrots.
    - At this point I beat 2 eggs and half each of the milk and mustard powder together and ladled it evenly over the thus-far-assembled concoction.
    - Then I beat together the remaining egg, milk, and mustard powder and added the rest of the bread cubes to it to soak while the onions finished cooking.
    - Let the onions cool a little, then layered them evenly followed by the remaining cheddar, then the bread cubes ladled out of their bath and placed evenly.
    - With remaining egg-milk mix, I ladled a bit more in til it came to a quarter-inch from the rim of the pie plate. (Used the leftover for a couple of individual ramekin quiches.)
    - Topped with another all-over sprinkle of parmesan, placed on a tin-foil covered cookie sheet, and baked about an hour and 15 min. actually, til done.

    My 6-year old loves it, though the 2-year old is still deciding.
    Was this review helpful? Yes Flag
    " It was excellent "
    lanabade ate it and said...
    Wow this is SO unique and looks so good,THANKYOU!HIGH 5!
    Was this review helpful? Yes Flag
  • michelle73 16 years ago
    Sounds delicious! Sinful but delicious!
    Was this review helpful? Yes Flag

The Cook

sweetthing1953 Sharpsburg, GA

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