Mock Cheese Soufflé Recipe
- 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