Easy Cheese Soufflé

Chef Donna Dooher of Mildred’s Temple Kitchen in Toronto has perfected the art of brunching, and her indulgent “Cheese Royale” (a baked egg soufflé with cheddar) recipe proves it. Serve straight out of the oven for the maximum wow factor.

Cheese Soufflé

Donna Dooher's recipe for an easy "Cheese Royale" – baked egg soufflé with cheddar.

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Course Breakfast, Brunch

Cuisine French

Servings 4

Ingredients

  

• 5 tbsp butter approx.
• 6-7 slices thick white sandwich bread bread
• ½ lb old cheddar cubed
• 2 cups 2% milk
• 3 eggs
• pinch each salt and pepper

Instructions

 

• Butter a 6-cup soufflé dish.
• Butter bread slices. Remove crusts and cut into 1-inch cubes.
• In large bowl, toss together bread and cheese; transfer into prepared dish.
• In blender, purée milk, eggs, salt and pepper until smooth. Pour over bread mixture and refrigerate overnight.
• Bake in a preheated 350°F oven for 50 minutes. Serve immediately.

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