Quick and Easy Soufflé
This is not the classic soufflé, but we think it is a delicious centerpiece to your Christmas and New Year’s morning celebration. Quick and easy because we make it the night before and simply pop it into the oven while we tear open the presents. The nice thing is that you don’t have to worry about it falling with all the activity in the house and it holds well in case the unwrapping takes a bit longer than expected.
2 cups half and half
A pinch of red pepper flakes
3 cups of Fly Creek Cider Mill’s Cave~Aged New York State Extra-Sharp Cheddar Cheese
1 loaf white bread, crusts removed and cut into one-inch cubes
Salt and fresh ground pepper
6 tbsp. melted butter
- 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” x 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 the cheese and bread, then drizzle with melted butter. Cover and refrigerate overnight.
- Allow “soufflé” to come to room temperature. Preheat oven to 350 degrees. Bake soufflé until puffed and golden, about 45 minutes.
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