Mock Cheese Soufflé
Mock cheese soufflé is an easy and delicious make-ahead breakfast recipe that is puffy and light and flavorful.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 8slices white bread (buttered and cubed)
- 2cups shredded sharp cheddar cheese
- 6tbsp. grated Parmesan cheese (divided)
- 5eggs
- 2cups whole milk
- ½tsp. dry mustard
- ½tsp. salt
- Dash white pepper
Instructions
Step 1
Spray a 2 1/2 quart soufflé dish with a nonstick baking spray containing flour.Step 2
Place half of the bread cubes into the dish and top with half of the cheddar cheese and 2 tablespoons Parmesan.Step 3
Repeat layers, using the rest of the cheddar cheese and 2 more tablespoons of the Parmesan cheese, and press down gently so all of the food fits within the dish.Step 4
In a medium bowl, combine remaining ingredients except for the remaining 2 tablespoons of the Parmesan cheese, and beat well with wire whisk or eggbeater until well blended and foamy.Step 5
Pour this mixture over bread and cheese in the soufflé dish. Cover tightly with foil or plastic wrap and refrigerate at least 2 hours or overnight.Step 6
When ready to eat, preheat the oven to 350 F.Step 7
Uncover the dish and sprinkle with the remaining 2 tablespoons Parmesan cheese.Step 8
Bake at 350 F for 45 to 50 minutes or the soufflé is puffed and golden brown and a knife inserted near the center comes out clean. Serve immediately.