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Grandma’s Overnight Egg-Cheese Soufflé

14 October 2006

Our Grandma’s golden rule was “KISS” as in “Keep It Simple Silly”.  This was mainly because she had so many children and grandchildren to prepare meals for at holiday time when everyone would gather at her home.  She left us with wonderful memories of good things from her kitchen.  This recipe is simple to make ahead of time for the breakfast crowd and is oh-so-good.  It’s great if you operate a bed and breakfast or if you just feel like you run one, with all the friends and family you entertain!

Serves 6-8

9 slices white bread
½ stick butter at room temperature
12 oz sharp cheddar cheese, finely shredded
non-stick cooking spray
6 large eggs (fresh or egg substitute equivalent)
1 teaspoon dry mustard
½ cup chopped bacon bits or substitute bacon flavored product
¼ teaspoon salt
¼ teaspoon fresh ground pepper
2-cups evaporated milk
2-cups half & half
6-8 orange slices
small bunch of parsley sprigs

sharp bread knife
butter spreader or flat spatula
9 x 13 glass baking dish
large mixing bowl
wire whip
cake or serving spatula

Baking Time: one hour
Baking Temperature: 350º

Trim crusts from bread.  Spread the soft butter evenly on one side of each slice and cut into 1” squares.
Spray 9 x 13 baking dish with non-stick spray.  Layer cut bread pieces evenly on the bottom of the dish.  Top bread with shredded cheddar.  Crack eggs into bowl and beat with wire whip until blended.  Add remaining ingredients and whip together (30 strokes).  Pour evenly over bread topped with cheese.  The liquid should just come to the top of bread and cheese.  Cover with plastic wrap and refrigerate overnight.  When ready to use, allow soufflé to return to room temperature before cooking (no more than 15-20 minutes).  Bake in preheated oven; do not open the door during the cooking process- when ready, the soufflé will almost double in volume, the top will be crispy and firm to the touch along the top.  The inside of the soufflé will be fluffy and light and there will be no excess liquid on the bottom.  Oven times do vary so double check by pulling back on one side to check for excess liquid; cook a few minutes longer if necessary.  Let it rest for 5 minutes.  Cut into desired portions; remove with a cake or serving spatula and place onto serving plate.  Garnish with an orange slice (cut the rind on one side and twist) and a sprig of parsley.  Serve immediately while still piping hot.  

 

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