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.
Cheat’s cheese souffle
Forget fear of failure-its hard to mess this up. More of a bread pudding, it will freeze, defrost and live to rise again.
Serves 4
- Butter for greasing
- 10 thin slices white sandwich bread, crusts removed
- a pinch or two of cayenne pepper
- 400g grated gruyere
- 4 large eggs
- 3 cups whole milk
- 2 teaspoons Worcestershire sauce or to taste
- seasalt and ground pepper
1. Grease a 26cm round souffle or gratin dish
2. Cut the bread slices in half. Line the base of the dish with bread, arranging the slices to fit together. Lightly season with the cayenne pepper and cover with a third of the cheese. Repeat the layers twice. Beat the eggs, milk and Worcestershire sauce together, lightly season with salt and pepper to taste. then pour over the bread and cheese. Cover with cling wrap and refrigerate for at least 2 hours.
3. Preheat the oven to 160c. Bring the souffle to room temperature, then uncover, place in the centre of the oven and cook for 1 hour or until golden and puffed. Serve immediately with green salad
Recipe from Marie Claire’s Taste 101
8 Comments | Add your own
mmmmm nothing beats a cheese souffle recipe in winter.
Looks sooooo good, if only I could eat my screen!!
x
I loved that first photo greeting me this morning.. it was quite comforting. Melted cheese.. mmm.
Great idea! It reminds me of a Welsh rarebit of sorts.. minus the flour and mustard.
Such a wicked dish in the calorie kamikaze way
but it looks amazing and I’m sure it’s delicious to eat! 
What a gorgeous picture and I love the goat’s cheese in it. The fantasties are there for sure but alas, some of us are just destined to be the original desperate housewives. I’m no longer afraid to try a souffle - I’ve always just had visions of flattened disaster.
Lorraine, you disappoint me. How can you not like brussel sprouts? When in season, I eat sprouts more often than I do chocolate. They would even go splendidly with this golden breath of a souffle of yours.
a method to expedite my consumption of something cheesy, eggy, and delicious? i thank you very much–it looks stellar!
Hi Iron Chef Shellie-It’s truly great winter food isn’t it!
Hi Maria-There’s something so sunnily golden and comforting about melted cheese. It is rather Welsh Rarebit like come to think of it. Yes diet be damned for this baby!
Hi giz-Thanks! I think goat’s cheese elevates most things to an even more scrumptious level. I bet yours would turn our beautifully!
Hi Y-In this case I am happy to disappoint. I can’t stand the little buggers! Arrrgh sprouts over chocolate? Do my eyes deceive me?
Hi grace-Yes it’s combines all the “good stuff” in one easy straight to mouth pot
oooh this looks absolutely divine!! I am going to make it for lunch tomorrow for my flatmate and his partner who is sick with the flu - nothing beats comfort food.
Hi melissah-It’s really lovely and rich but easy. That’s such a sweet gesture! Lucky them
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