Aunt Rachel's Cheese Souffle

Aunt Rachel's Cheese Souffle

Patc88 0

"Wonderful, satisfying, tasty souffle that may be served as a main meal or for brunch, or for 'easy eating.'"


3 h 55 m {{adjustedServings}} servings 519 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 34.8 g
  • 54%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 232 mg
  • 77%
  • Sodium:
  • 917 mg
  • 37%

Based on a 2,000 calorie diet

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  1. Spread butter on bread slices and place 3 slices on the bottom of the baking dish. Cover with 1/2 of the cheese, and then repeat layer. In a small bowl beat together eggs, milk and salt and pour over bread layers. Refrigerate, and allow to stand until the liquid has been absorbed, several hours or overnight.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  3. Cover and bake in preheated oven for 10 minutes. Remove cover and continue baking for 35 minutes more, or until brown and fluffy.
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  1. 17 Ratings


The first time I made this, I made it exactly as Pat. C. directed, and it was pretty good. Not amazing or anything, but a decent recipe and easy enough to put together and very nice for a light ...

Not really gross, but not good either. My family thought it just tasted like mushy bread. Easier to make a fritata or omelet.

Love this quick and easy recipe! I add sauted onions, a splash of sherry, and a little dry mustard to the egg/milk mixture.