Mock Cheese Soufflé
No need to worry about your soufflé falling in this foolproof version.
- Prep time: 15 min
- Makes: 6 servings
- Cook time: 40 min
- Fat.16.3 g
- Cholesterol.80 mg
- Carbohydrates.28.6 g
- Dietary Fibre.1.1 g
- Protein.22.1 g
|8 cup / 2 L||cubed white bread (8-10 slices)|
|2 cup / 500 ml||shredded old cheddar cheese|
|2 cup / 500 ml||skim milk|
|1 cup / 250 g||Naturegg Omega Plus cracked eggs, well shaken|
|1 tsp / 5 ml||Worcestershire sauce|
|1 tsp / 5 ml||salt|
|1/2 tsp / 2 ml||dry mustard powder (optional)|
|1/4 tsp / 1 ml||pepper|
|3 tbsp / 45 ml||grated Parmesan Cheese|
Layer half the bread cubes in greased 2-quart (2 L) shallow casserole dish. Sprinkle with half the cheese. Repeat layers.
Whisk together remaining ingredients, except Parmesan cheese. Pour evenly over bread cubes. Sprinkle Parmesan over top.
Cover with plastic wrap and refrigerate up to a day ahead. Or to bake right away, allow to stand at least 10 minutes before baking.
Remove plastic wrap. Bake at 350°F (180°C) about 40 minutes or until knife inserted in centre of dish comes out clean.
This recipe is best if it is allowed to sit overnight before baking.
Naturegg Omega Plus
Lower in cholesterol and fat than regular eggs.Learn More