MOCK CHEESE SOUFFLÉ

Mock Cheese Soufflé

Julia Reed

Serves 5 

Ingredients

• 4 Tbsp. (1/2 stick) butter, softened
• 8 slices firm white bread (such as Pepperidge Farm), crusts removed
• 1 pound sharp cheddar cheese, grated
• 4 large eggs, beaten
• 1/2 tsp. salt
• 2 cups whole milk
• 2 tsp. Worcestershire sauce
• Pinch of cayenne pepper

Directions 

Active time: 15 minutes 

Total time: 1 hour 

Preheat oven to 350°. Butter an 8-cup soufflé dish. 

Butter each slice of bread on one side and cut into 4 squares. Layer half the bread, buttered side up, in bottom of dish. Cover with half the cheddar; repeat. 

In a large bowl, combine eggs, salt, milk, Worcestershire sauce, and cayenne; mix well. Pour egg mixture over bread and cheese. (At this point, the soufflé can be refrigerated for up to 1 day.) 

Bake on center rack until top is browned and soufflé is bubbling around the edges, about 45 minutes. Serve immediately.