SEL Cheese Souffle

Solstmas Recipes

SEL Cheese Souffle

Erowid Product Development Department Variant: epsilon Erowid Cheese Souffel

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 : Erowid Cheese Souffel

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. Pre-cook worked fine, except the oven needed to be totally hot and really a full 25-30 minutes would be necessary to get it to the right fully melty temperature.