SEL Cheese Souffle

Solstmas Recipes

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.

Unsuffle Variant

For snacky squares for parties, much less souffle-y but better for finger food.

• Toast bread before buttering
• Toss bread with egg & milk mixture, let sit in bowl 15 minutes, toss again, let sit 15-60 minutes.
• Lay in a single layer on a walled cookie sheet or brownie pan, 1-2.5" thick.
• Bake 60 minutes at 350, no pan of water.
• Cool 30 minutes, cut into squares.
• Reheat later at party if necessary in oven or toaster.

Half Cooked For Transport Test

December 2014, attempted to do a half cook for transport to another location the next day. Cooked for 20 minutes at 350 with water bath tray. Wants another 20 at 350 to finish and brown, I think.