Serves 5

  • 4 Tbsp. (1/2 stick) butter, softened
  • 8 slices firm white bread (such as Pepperidge Farm), crusts removed
  • 1 pound sharp cheddar cheese, grated
  • 4 large eggs, beaten
  • 1/2 tsp. salt
  • 2 cups whole milk
  • 2 tsp. Worcestershire sauce
  • Pinch of cayenne pepper


Active time: 15 minutes
Total time: 1 hour

Preheat oven to 350°. Butter an 8-cup soufflé dish.

Butter each slice of bread on one side and cut into 4 squares. Layer half the bread, buttered side up, in bottom of dish. Cover with half the cheddar; repeat.

In a large bowl, combine eggs, salt, milk, Worcestershire sauce, and cayenne; mix well. Pour egg mixture over bread and cheese. (At this point, the soufflé can be refrigerated for up to 1 day.)

Bake on center rack until top is browned and soufflé is bubbling around the edges, about 45 minutes. Serve immediately.

Excerpted from Julia Reed’s South: Spirited Entertaining and High-Style Fun All Year Long by Julia Reed


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