Aunt Rachel's Cheese Souffle

Aunt Rachel's Cheese Souffle

14
Patc88 0

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

Ingredients

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

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

14
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

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 ...

Most helpful critical

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

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.

I'm going to have to critize. This misses the mark. First, it's not a souffle. It's a baked egg and cheese dish. A souffle needs to have eggs separated and folded together after having been ...

I have a similar recipe that my cousin gave me many years ago and I've made it every Thanksgiving since then. The key is to NOT use so much liquid. If you use too much, the bread will be too ...

This was awesome!! I took another reviewers advise and used an Asiago cheese bagel. I only made half a recipe. I also threw in a little dry mustard and a small handful of green onion and mushroo...

This was tasty and easy. Allowing time for the bread to soak up the egg mixture is critical. I think this may be where the cook who said hers was like soggy bread may have gone wrong. Making ...

Just like my mother used to make! Quick, easy and delicious!

I soaked the bread overnight and after 45 minutes of baking it was soggy bread, so I turned the oven up to 425 and baked for 20 more minutes and still soggy bread. To top that off there was an ...