Brie and Cheddar Souffle'

"We really enjoyed this dish for our Christmas brunch, but it would be fabulous at any time of the year. I am not sure where I got this recipe, but I suspect it is one of Lucy Waverman's. This is the preamble to the recipe, "...my most requested brunch recipe. Challah, brioche, of even plain white bread will work well if the bread is thinly sliced. You can also add layers of cooked vegetables such as asparagus, spinach or mushrooms". I prepared half the recipe the day before Christmas to serve 4 people, and it was so easy to bake it off as we opened presents. Cooking time does not include the passive time when made ahead."
 
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photo by twissis photo by twissis
photo by twissis
Ready In:
1hr
Ingredients:
11
Serves:
10
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ingredients

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directions

  • Line the bottom of a large buttered baking dish with a single layer of bread. Sprinkle half the Brie and Cheddar over the bread. Cover the cheese with a second layer of bread and sprinkle with remaining cheese.
  • Whisk together eggs, milk, green onions, parsley, mustard, paprika and hot pepper flakes. Season well with salt and pepper. Pour over bread layer. Refrigerate for at least 4 hours or overnight. Remove dish one hour before baking to bring it to room temperature.
  • Preheat oven to 350°F
  • Bake for 45 to 60 minutes, or until puffy and golden. Let sit for 10 minutes before serving.

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Reviews

  1. This was excellent ~ very easy to fix & yummy good! I made a half recipe, subbing leek for the green onion as they are not easy to find here. Mine was done at 55 min, but I did have to tent it w/foil at 45 min because it seemed to be browning faster than the center was cooking. I think using cream would be overkill as this is rich from the cheese & has perfect texture just using milk, This dish works for a breakfast, brunch. luncheon, meatless main course & can be expanded to a 1-dish meal w/adds ~ so it gets high marks from me for versatility. In my mind, it has endless options. Thx for sharing this recipe w/us. We loved it!
     
  2. This is good and it's easy. All the work(not much work, actually) is done the day before, so breakfast is a breeeze. I added a layer of mushrooms, sauteed with garlic and the green onions. Thanks for posting, Sweet Baboo.
     
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RECIPE SUBMITTED BY

<p>For someone as outgoing as I am, it is astounding that I have been unable to do something as seemingly simple as filling out my home page, so consider this draft one...(or would that be daft one??)... <br /> <br />I am blessed to live an ordinary life, have family that I dearly love, get great reward from volunteer work, and have the luxury of indulging in far too much time cooking and reading about food. I am a retired nurse and have been married to a really wonderful man for 37 years. I am a happy person, and my life is very satisfying, but somehow I can't translate the essence of ME into words, as some on Zaar have done so well. <br />I particularly enjoy reading reviews, and the Q&amp;A forum for all the expert and generous advice that the members share. <br />Since joining Zaar, I rarely use my extensive cookbook library...this is one terrific site. <br /> <br /><img src=http://www.satsleuth.com/cooking/Swap14.JPG alt= /></p>
 
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