Jim Schrempp

 

    Overnight Soufflé

 

 

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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.)
Serves 8

  • 6 Slices Bread
  • 2 TBL Butter
  • 8 Eggs
  • 3 1/2 Cups Grated Cheese
  • 2 Cups Whole Milk
  • l TBL Sugar
  • 2 TBL Cooking Sherry (Apple Juice)
  • 1/2 tsp Salt
  • 1/4 tsp Fresh Ground Pepper

Spray a 9x13 baking dish with cooking spray.

Lightly butter the slices of bread. Remove crusts and cut into small cubes. Cover bottom of pan with buttered bread cubes.

Set aside 1/2 cup of the grated cheese. Sprinkle remaining cheese over the bread cubes. If using optional ingredients (below), sprinkle over bread cubes with the cheese.

In a medium bowl beat the eggs, a few at a time. Add the milk, sugar, and sherry or apple juice; mix well. Pour over bread cubes and cheese. Sprinkle with salt, pepper, and reserved cheese.

Cover and refrigerate over night or for several hours.

Bring to room temperature one hour before baking.

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.)

Optional Ingredients:

Use Jack cheese, add chopped green chiles. Serve with salsa, guacamole and sliced olives.

Add lots of mushrooms and serve sausages.

Add chopped ham and use swiss cheese.
 

 

 

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