November 16, 2008 - Cheri made two of these for Sue and Dave's brunch in Forestville. Easy to make and good to eat. All the prep is done the night before so you can host a brunch without getting up too early.
Prep time: about 30 minutes
Cook time: 45 minutes
(In the morning, get up two hours before serving.)
|A.||white bread||6 slices||If you use a rustic bread the soufflé will not be as delicate.|
|cheddar cheese||3.5 cups||Grated.|
|jack cheese||3.5 cups||Grated. Replaces cheddar cheese.|
|green chilis||2 cans||Chopped.|
|swiss cheese||3.5 cups||Grated. Replaces cheddar cheese.|
|brown mushrooms||1 cup||Sliced.|
Lightly butter the slices of bread. Remove crusts and cut into small cubes. Cover bottom of pan with buttered bread cubes.
Set aside 0.5 cup of the grated cheese. Sprinkle remaining cheese over the bread cubes. If using optional ingredients, sprinkle them over bread cubes with the cheese.
|whole milk||2 cups||Reduce by 0.5 cup if using mushrooms.|
|cooking sherry||2 tablespoons||You may substitute apple juice|
|fresh ground pepper||0.25 teaspoon|
Cover and refrigerate over night or for several hours.
|C.||The day of service|
Preheat oven to 350° F and bake for 45 minutes.
Soufflé should be set in the middle and just beginning to brown at the edges. Do not over bake. (Soufflé will fall as it cools or when cut -- don’t worry, it tastes great.)