Overnight Soufflé

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

A. white bread 6 slices If you use a rustic bread the soufflé will not be as delicate.
butter 2 tablespoons  
  cheddar cheese 3.5 cups Grated.
  Option 1    
  jack cheese 3.5 cups Grated. Replaces cheddar cheese.
  green chilis 2 cans Chopped.
  Option 2    
  ham 10 ounces Chopped.
  swiss cheese 3.5 cups Grated. Replaces cheddar cheese.
  Option 3    
  brown mushrooms 1 cup Sliced.

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 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.

B. eggs 8 large  
whole milk 2 cups Reduce by 0.5 cup if using mushrooms.
sugar 2 tablespoons  
  cooking sherry 2 tablespoons You may substitute apple juice
  salt 0.5 teaspoon  
  fresh ground pepper 0.25 teaspoon  

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.

C. The day of service    

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.)