May 9, 2007

Never-Fail Soufflé

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

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Ratings & Reviews (11)

by lerndg on 2008-09-05

i have made this recipe many times since it was first printed and it is delicious. great for a holiday brunch. it truly is never-fail.

by barbkm on 2008-10-25

i have made this recipe for years for brunch, only it was called a strata. good with a variety of cheeses and sausages.

by bhare on 2008-10-29

i, too, have made this for several years, and not only is it "never-fail," i've never had a guest or family fail to enjoy it - never any left-overs nor any to waste! tahnks for a good one!

by bhare on 2008-10-29

i, too, have made this for several years, and not only is it "never-fail," i've never had a guest or family fail to enjoy it - never any left-overs nor any to waste! thanks for a good one!

by ChefRobert on 2008-12-21

Great recipe, but why alway for 12 or more on recipes? How about a breakdown for 2 or 4 people.

by carnrick on 2009-04-11

This recipe is actually a "Strata" and not a souffle. Very flexible dish that is fool-proof UNLESS you declare it a souffle and then your guests will declare you a fool!

by marisad4 on 2009-08-30

i made this for christmas morning - and everyine raved! i didi sautee some sausage meat in the morning before putting it in the oven which was a wonderful addition, next time i will sautee and add it the night before so that it is in the dish not on top of it.