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Eggs: Never-Fail Souffl�




Source of Recipe


saveur.com


Recipe Introduction


It's not a classic souffl�, but this dish makes a delicious centerpiece for a holiday breakfast any time of the year. Quick and easy, it is best assembled the night before it's served.


List of Ingredients




12 eggs
2 cups half-and-half
Pinch red pepper flakes
3 cups grated extra-sharp cheddar
1 loaf white bread, crusts removed and bread cut into
1" cubes
Salt and freshly ground white pepper
6 tbsp. butter, melted

Recipe



1. Beat eggs, half-and-half, and red pepper flakes together in a large bowl until well mixed and set aside. Sprinkle 1 cup of the cheese on the bottom of a 9" � 12" baking dish. Cover cheese with two-thirds of the bread and season to taste with salt and pepper. Repeat layering (seasoning second layer with salt and pepper) with the remaining cheese and bread, ending with a layer of cheese. Pour egg mixture evenly over cheese and bread, then drizzle with melted butter. Cover and refrigerate overnight.

2. Allow souffl� to come to room temperature. Preheat oven to 350�. Bake souffl� until puffed and golden, about 45 minutes.

SERVES 8