• Butter, for the ramekins and for the bread
  • 8 slices crustless white bread
  • 1 pound sharp cheddar, grated
  • 4 large eggs
  • 3/4 tsp. salt
  • 2 cups whole milk
  • 2 tsp. Worcestershire
  • Dash of cayenne


    Butter 8 ramekins. Butter 1 side of each bread slice, then fit each slice butter-side-up into the bottom of each ramekin. Follow with a layer of cheese, another piece of the bread, then another layer of cheese.

    Make a custard by beating eggs, salt, milk, Worcestershire and cayenne together, then pour evenly in each ramekin. Cover tightly with plastic wrap. Refrigerate overnight.

    Preheat oven to 350°F. Bring ramekins to room temperature and bake until top is brown and soufflĂ© is bubbling, about 35 minutes.

    From An Old-Fashioned Christmas: Sweet Traditions for Hearth and Home (Countryman Press) by Ellen Stimson.

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