Egg-and-Cheese Souffle

That’s it, I am done with savory bread pudding-like dishes (unless they are actual sweets, LIKE bread pudding). They never turn out right, or, if they do, they just don’t taste good. Toby really liked this one (surprisingly), but to me, it had a lingering sweet taste, and that turned me off, for some reason. It did puff up gloriously in the oven, but by the time I served it (with a green salad), it had shrunk back down.

rating: 6
Egg-and-Cheese Souffle
(Country Living, May 2009)


6 Eggs
1 teaspoon(s) Dry Mustard
1 teaspoon(s) Salt
1/2 teaspoon(s) Freshly Ground Pepper
4 cup(s) Milk (I used Silk soymilk)
12 slice(s) (7 cups) Dense White Sandwich Bread, crusts removed and cubed
1 large Red Bell Pepper, roasted, skin and seeds discarded (I omitted)
3 cup(s) Coarsely Grated Cheddar Cheese


Beat eggs, mustard, salt, pepper, and milk together in a large bowl. Stir in bread, cover, and let stand 1 hour.

Preheat oven to 300 degrees F.

Cut red pepper into 1/4-inch pieces. Stir red pepper and cheese into bread mixture.

Oil a 9- by 13-inch baking dish, pour in bread mixture, and bake 1 3/4 hours. Remove and let stand 5 to 10 minutes before cutting into squares to serve.

makes 8-10 servings

calories per serving: 326

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