03 January 2013

Saveur's Never-Fail Soufflé



I love breakfast. Nothing better then getting up in the morning & having a large breakfast with your family after having spent the beginning hours of the morning drinking coffee, reading, & talking about the things we've read {all pretty much simultaneously}. On days like this you want to make sure you have fool proof recipes that will please everyone & get the stomachs saying "Yes!!!" I have been making this recipe from Saveur for years. It never goes wrong. Probably why it's called the Never-Fail Soufflé. It's decadent {so beware you New Year's Eve weight loss mavens}. It pleases the tummy. It never, ever, disappoints!!!



 Saveur's Never Fail Souffle
serves 8


1 dozen Organic Brown Eggs, beaten
2 cups Half and Half
Pinch Red Pepper Flakes
3 cups Extra-sharp cheddar {I used Pepper-Jack}, grated
1 Loaf White Bread, crusts removed and bread cut into 1inch cubes
Salt and Pepper
6 tbsp Unsalted Butter, melted


Add the first three ingredients together in a large bowl until thoroughly mixed. Set aside.

Sprinkle 1 cup of cheese onto the bottom of a 9" x 12" baking dish. Cover the cheese with two-thirds of the bread and season to taste with salt and pepper. Repeat the latter layering {also seasoning the second layer with salt and pepper}with the remaining cheese and cubed bread. End with a layer of cheese. Pour the egg mixture, which was set aside, evenly over the cheese and bread layers. Then drizzle the top with the melted butter. *Cover and refrigerate overnight.

Preheat oven to 350 degrees.

Allow souffle to come to room temperature. Bake soufflé until puffed and golden, about 45 minutes. Cooking times will vary with ovens.

Cut. Serve, Savour. Oh and Ah!!!!


*I've cooked this dish letting it cool overnight, and not letting it cool overnight but rather placing it in the oven immediately. I've have not noticed an appreciable difference. But I am sure a chef with more refined tastes would tell you otherwise. 

Elle

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