A win-win cheese soufflé
Votes: 1
Time: 1 hour 20 minutes plus steeping time
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Nutritional value per serving:
Calories 400, total fat 30 G., saturated fats 17 G., proteins 19 G., carbohydrates 14 G., fiber 1 G., cholesterol 187 mg, sodium 475 mg, sugar 4 G.
Calories 400, total fat 30 G., saturated fats 17 G., proteins 19 G., carbohydrates 14 G., fiber 1 G., cholesterol 187 mg, sodium 475 mg, sugar 4 G.
Many people hesitate to make soufflés, fearing unpredictable results, but not with this recipe! This cheese soufflé is made with just five ingredients and always turns out delicious and tender, even for inexperienced cooks. The secret ingredient here is white bread and butter. Simply layer it, alternating with grated cheese, pour a beaten egg over it, and let it soak overnight. By breakfast, you'll have a fluffy soufflé with a golden cheese crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g unsalted butter, softened
- 8 slices (0.5 cm thick) white sandwich bread
- 6 large eggs
- 2 cups whole milk
- 450 g extra sharp cheddar, coarsely grated (about 4 cups)
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Cooking the dish according to the recipe:
- Butter both sides of the bread slices (use all the butter), then cut them into 2cm squares (do not cut off the crusts).
- Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
- In a shallow 2-quart oval baking dish, layer the bread and cheddar cheese alternately, starting with the bread and ending with the cheddar cheese (4 layers total). Pour the egg mixture over the bread and cheddar cheese and press them into the mixture. Refrigerate overnight, covered, to allow the bread to absorb the liquid.
- About 1.5 hours before serving, position the oven rack on the middle shelf and preheat the oven to 350°F (175°C). Bake until golden brown and set, about 1 hour. Serve the soufflé hot or warm.
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