My mom got this recipe at a women's club potluck dinner: The ladies would write up recipe cards for the dishes they prepared, and everyone would leave the potluck with a stack of new recipes for their collections. Ever since then, Mom has made this almost every Easter, Thanksgiving and Christmas. Once or twice she decided to substitute something else, and she never heard the end of it. She loves that you set it up the day before and just bake it on serving day. - Bob Hoebee, Recipe Developer
Recipe courtesy of Food Network Kitchen
Never-Fail Cheese Souffle
Total:
9 hr 5 min
Active:
5 min
Yield:
8 to 10 servings
Level:
Easy
Total:
9 hr 5 min
Active:
5 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)

Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.

Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.

About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.

Categories:
More from:

Mother's Day

IDEAS YOU'LL LOVE

Candied Yam Souffle

Recipe courtesy of Sandra Lee

Mac and Cheese

Recipe courtesy of Ina Garten

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Broccoli Cheese Baked Potatoes

Recipe courtesy of Ree Drummond

Easy Mexican Chocolate Souffle

Recipe courtesy of Marcela Valladolid

Beef and Cheese Manicotti

Recipe courtesy of Giada De Laurentiis

Ba'Corn Cheese

Recipe courtesy of The Bun Shop

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Tomato Soup and Grilled Cheese

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking