The souffle’s reputation is like that of a diva. The good thing about this souffle however is that people who think that you’ve slaved over this dish, cajoled it, placed it into the oven in hushed silence and done everything including whispering sweet nothings into its ear and stroked it lovingly need never know that you slapped it together a couple of hours ago and bunged it into the oven without ceremony. And who doesn’t have Bree Van Der Kamp fantasies every now and then?
I’ll admit right now that it tastes much better using white bread than the wholemeal bread I used but alas, that’s all I had. And the impressive rise lasts for just a few minutes so bring it out for guests as soon as it comes out of the oven. After a few minutes, it won’t be flat until you cut into it, but it just won’t be as beautifully and proudly puffed.
