Best Mock Cheese Soufflé Recipes

MOCK CHEESE SOUFFLé

Mock Cheese Soufflé image

Provided by Julia Reed

Time 1h

Yield 6 servings

Number Of Ingredients 8

Ingredients

Softened butter for greasing dish and spreading on bread
8 slices white sandwich bread, crusts removed
1 pound sharp cheddar cheese, grated
4 large eggs, beaten
1/2 teaspoon salt
2 cups whole milk
2 teaspoons Worcestershire sauce
Dash cayenne pepper

Steps:

Butter an 8-cup soufflé dish.
Butter each slice of bread on one side and cut into four squares. Layer half the bread, buttered side up, in the bottom of the dish. Cover with half the grated cheese. Repeat. Place the remaining ingredients in a bowl and mix well. Pour over the bread and cheese. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees. Uncover the soufflé and bake on the center rack until the top is browned and the soufflé is bubbling around the edges, about 45 minutes.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 35 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 19 grams, Sodium 785 milligrams, Sugar 7 grams, TransFat 1 gram

MOCK CHEESE SOUFFLé

Mock Cheese Soufflé image

Mock Cheese Soufflé is an easy and delicious make-ahead breakfast recipe that is puffy and light and flavorful.

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

8 slices white bread, buttered and cubed
2 cups shredded sharp cheddar cheese
6 Tbsp. grated Parmesan cheese, divided
5 eggs
2 cups whole milk
1/2 tsp. dry mustard
1/2 tsp. salt
dash white pepper

Steps:

Spray a 2-1/2 quart soufflé dish with nonstick baking spray containing flour.2. Place half of the bread cubes into the dish and top with half of the Cheddar cheese and 2 Tbsp. Parmesan.3. Repeat layers, using the rest of the Cheddar cheese and 2 more Tbsp. of the Parmesan cheese, and press down gently so all of the food fits within the dish.4. In a medium bowl, combine remaining ingredients except for the remaining 2 Tbsp.
of the Parmesan cheese, and beat well with wire whisk or eggbeater until well blended and foamy.5. Pour this mixture over bread and cheese in the soufflédish. Cover tightly with foil or plastic wrap and refrigerate at least 2 hours or overnight.6. When ready to eat, preheat the oven to 350 degrees F.7. Uncover the dish and sprinkle with the remaining 2 Tbsp. Parmesan cheese.8. Bake at 350 degrees F for 45 to 50 minutes or the soufflé is puffed and golden brown and a knife inserted near the center comes out clean. Serve immediately.