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
An easy 5-ingredient recipe for an Egg and Chedder Soufflé from Donna Dooher of Mildred's Temple Kitchen that's pretty enough to serve at an elegant brunch.
Equipment
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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