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Author Notes: When I was young, my mother kept her "house money" in a small teapot that sat on a kitchen shelf next to the sink. She planned her food budget from a portion of this, stretching to plan a week's worth of meals to feed the three of us. We were far from poor, but my folks had grown up during the Depression and were "careful." As a little girl, I remember steak as a Saturday-night treat, although I liked Sunday suppers of waffles just as much.
My mother used to make her recipe for a cheese soufflé that was easy to prepare and a non-fragile version of the French style. Although it lacks the high crown of a French soufflé, it was a family favorite then as it is now. In those days, one soufflé fed the three of us. These days, portions have grown larger and my husband and I share one between us. —Lizthechef
Food52 Review: I love the idea of an un-fussy yet impressive dish that I have a hope of success with. This recipe also sounded delicious and it did not disappoint on either front—wow and yum! I used 12-grain bread instead of whole wheat, and the caraway seeds complemented the nuttiness of the Gruyère nicely, while also adding to the non-traditional rustic-ness of the soufflé.
The soufflé fell a bit when I removed it from the oven but I attribute that to my inexperience with the recipe (and with soufflés in general), not to the recipe. I look forward to a loftier result next time. Because there WILL be a next time. —Jeannette C
- 2 slices whole wheat bread
- 1 cup milk
- 1 cup grated Gruyère cheese
- 1 tablespoon unsalted butter
- 1 pinch kosher salt
- 1 pinch ground black pepper
- pinches cayenne
- 2 egg yolks
- 3 egg whites
- Preheat oven to 350° F.
- Using a food processor, pulse the bread into crumbs.
- In a medium-sized saucepan, scald the milk.
- Add the breadcrumbs, grated cheese, butter, salt, pepper and cayenne to the milk.
- Cook, stirring, over low heat until the cheese melts.
- Remove pan from heat and stir in the egg yolks.
- Beat the egg whites until stiff. Fold into soufflé mixture.
- Pour into a buttered soufflé dish.
- Bake for 30 minutes.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner
- This recipe was entered in the contest for Your Best Recipe with Egg Whites
- This recipe was entered in the contest for Your Best Cheap Feast
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner