Bread And Cheese Souffle
A savory bread and cheese souffle featuring layers of buttery bread, sharp white Cheddar, and a rich egg and milk custard, perfect for brunch or family dinners.
Ingredients
Instructions
- Place buttered bread slices in the bottom of a 9 x 13-inch baking pan, two layers deep.
- Grate the shredded white Cheddar cheese and sprinkle it over the bread.
- Beat the eggs and milk together and pour the mixture over the bread and cheese in the pan.
- Bake at 325°F (160°C) for 45 to 55 minutes until puffed and golden.
- Serve warm.
Tips & Substitutions
For a richer flavor, consider using a mix of cheeses, such as Gruyère or mozzarella, in addition to the white Cheddar. If you have stale bread on hand, it's perfect for this recipe, as it absorbs the egg and milk mixture better. You can also add herbs like thyme or chives for extra flavor. Experiment with different bread types, like sourdough or whole grain, for a unique twist.
Serving Suggestions
Serve the bread and cheese souffle warm, ideal for brunch or as a light dinner. Pair it with a simple green salad or steamed vegetables for a balanced meal. It also goes well with a side of fresh fruit for a refreshing contrast. For a heartier option, consider serving it alongside dishes from other American recipes to create a diverse spread.
Storage & Reheating
To store leftovers, let the souffle cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For reheating, place individual portions in the microwave for a quick warm-up or reheat in the oven at 350°F (175°C) for about 15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Bread And Cheese Souffle contains roughly 631 calories, with 10g protein, 113g carbohydrates, and 16g fat. It is an excellent source of iron (37% of the Daily Value), calcium (36% of the Daily Value), and vitamin A (26% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 492mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this souffle ahead of time?
Yes, you can prepare the souffle a day in advance. Assemble it in the baking pan, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and add a few extra minutes to the baking time to ensure it cooks through evenly.
What type of bread works best for this recipe?
Any bread can work, but sturdier options like white or whole wheat are ideal. Avoid very soft breads as they may not hold up well. Sourdough or French bread can also add a nice flavor. Just ensure it's a day or two old for the best absorption of the egg and milk mixture.
Can I freeze the souffle?
Freezing is possible! After baking, let the souffle cool completely, then slice it into portions. Wrap each slice tightly in plastic wrap and place them in a freezer-safe bag. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).