Easy cheese souffle

Name: Easy cheese souffle
Ingredients: 1 cup Bread, one-day-old bread with crusts removed and broken into small pieces with fingers or cut into small dice (Main); 1 ½ cups Whole milk (Main); 50 g Butter; 2 cups Cheddar cheese, tasty, finely grated (Main); 4 Eggs, large, separated

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Servings: 4

Cost: $6.89 /serving

Author : Kathy Paterson

easy cheese souffle

Ingredients

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1 cup Bread, one-day-old bread with crusts removed and broken into small pieces with fingers or cut into small dice (Main)1 ½ cups Whole milk (Main)50 g Butter2 cups Cheddar cheese, tasty, finely grated (Main)4 Eggs, large, separated

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Instructions

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Step 1

Heat the oven to 190C. Butter a 6-cup capacity ovenproof dish well.

Step 2

Place the bread and milk in a medium-sized saucepan and bring to boiling point. Remove from the heat, add the butter and cheese and leave to melt, about 5 minutes. Using a wooden spoon, beat in the egg yolks and season with salt.

Step 3

In a large clean bowl whisk the egg whites until soft peaks form, then using a large metal spoon fold a tablespoonful into the milk mixture to loosen it. Fold the remaining egg white through in a cutting and folding motion. Don't over-fold, it doesn't matter if some egg white is not completely folded through.

Step 4

Place in the prepared ovenproof dish, then run your thumb around the edge of the souffle mixture to help the souffle rise. Bake for 25 minutes without disturbing until well-risen and the top is brown. The souffle mixture should be just slightly runny in the centre, as it will continue to cook a little once removed from the oven.

Step 5

Serve immediately with a leafy green salad.