Difference between revisions of "SEL Cheese Souffle"
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Servings: 6 | Servings: 6 | ||
| + | Recommendations: Should be served with salad as a major accompaniment, with a strong vinegary or citrusy dressing, which goes well with this recipe. See [[SEL Salad Dressing]]. | ||
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Ingredients: | Ingredients: | ||
Loaf of sourdough bread (8 large slices) | Loaf of sourdough bread (8 large slices) | ||
Revision as of 03:00, 14 November 2005
SEL Cheese Souffle
Servings: 6 Recommendations: Should be served with salad as a major accompaniment, with a strong vinegary or citrusy dressing, which goes well with this recipe. See SEL Salad Dressing.
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.
