Saveur

Photo: Christopher Hirsheimer

SERVES 8

It's not a classic soufflé, but this dish makes a delicious centerpiece for a holiday breakfast any time of the year. Quick and easy, it is best assembled the night before it's served.

12 eggs
2 cups half-and-half
Pinch red pepper flakes
3 cups grated extra-sharp cheddar
1 loaf white bread, crusts removed and bread cut into
   1" cubes
Salt and freshly ground white pepper
6 tbsp. butter, melted

1. Beat eggs, half-and-half, and red pepper flakes together in a large bowl until well mixed and set aside. Sprinkle 1 cup of the cheese on the bottom of a 9" × 12" baking dish. Cover cheese with two-thirds of the bread and season to taste with salt and pepper. Repeat layering (seasoning second layer with salt and pepper) with the remaining cheese and bread, ending with a layer of cheese. Pour egg mixture evenly over cheese and bread, then drizzle with melted butter. Cover and refrigerate overnight.

2. Allow soufflé to come to room temperature. Preheat oven to 350°. Bake soufflé until puffed and golden, about 45 minutes.

This article was first published in Saveur in Issue #31