Difference between revisions of "SEL Cheese Souffle"

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  Crunchier Variant
 
  Crunchier Variant
  Toast bread before buttering, reduces fluffiness of souffle, gives more texture.
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  Toast bread before buttering, reduces fluffiness of souffle.
  
  

Revision as of 10:45, 7 November 2005

Solstmas Recipes

SEL Cheese Souffle

Servings: 6 Ingredients:

Loaf of sourdough bread (8 large slices)
10-16 oz sharp cheddar
2.5 cups milk
3 eggs
1 tsp dry mustard
1 tsp salt
Pinch of sweet (very mild) red chile powder


Instructions:

8 slices sourdough bread, buttered and cubed.

Alternate layers of bread and grated cheese.

Mix milk, beaten eggs, mustard, salt. Place in refrigerator overnight (or 8 hours). Dust with red chile powder.

Bake uncovered 350F with pan of water for humidity, 60 minutes.

  • Note that the larger the surface area, the more yummy, yummy crust there is.


Crunchier Variant
Toast bread before buttering, reduces fluffiness of souffle.


Sel cheese souffle1.jpg

Sel cheese souffle2.jpg

Sel cheese souffle3.jpg