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A ramekin with a cheese soufflé on a plate on a marble surface, with a bottle and partly-poured glass and grapes next to it

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.
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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.
Keyword eggs, old cheddar cheese, soufflé