Brunch Soufflé
The secret to this very simple assembly is preparing it the night before it is to be cooked and served. It's ingenious and the results will amaze you.
This recipe is so simple, I was dubious it would actually be any good, let alone as fabulous as it actually is. The trick is allowing the soufflé to sit undisturbed in the fridge for at least eight hours or overnight.
This is obviously not a soufflé in the French classical sense, but it is a light, airy, eggy dish that can easily be the centerpiece to a delicious brunch.
Brunch Soufflé
Yield: 6-8
The secret to this very simple assembly is preparing it the night before it is to be cooked and served. It's ingenious and the results will amaze you.
Ingredients
- 1 loaf Vienna or French bread, crusts removed and cubed
- 1/4 cup butter, melted
- 10 eggs
- 4 cups whole milk
- 3 cups shredded sharp cheddar cheese
- dash of Tabasco Sauce
- 1/8 fine sea salt
- 10-12 grinds freshly cracked black pepper
- butter-flavored non-stick cooking spray (like, Pam)
Instructions
For the Mix
- Toss the cubes of bread in a mixing bowl with the melted butter until all the cubes are coated.
- Beat the eggs and milk together, seasoned with salt & pepper and the dash of Tabasco Sauce.
- Put the bread cubs in 9" x 13" casserole dish sprayed with non-stick cooking spray.
- Add the milk and eggs mixture, then add the cheese. Stir all ingredients together and then refrigerate covered overnight.
- Bring the casserole dish out of the refrigerator 2 hours before putting into the oven.
- Pre-heat the oven to 350°F.
- Bake for 1 hour until the soufflé is puffy and golden brown on top. It will look like a soufflé when it comes out of the oven, but may settle a bit as it cools.
Notes
- If you're cooking in altitudes above 5,000 feet, pre-heat the oven to 365°F and increase cooking time 10 minutes.
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