Ingredients for Brie And Cheddar Souffle
- Bread
- Brie Cheese
- Cheddar Cheese
- 6 large eggs
- 1 cup milk
- Green Onion
- Fresh Parsley
- Dijon Mustard
- 1 teaspoon paprika
- Hot Red Pepper Flakes
- Salt & Freshly Ground Black Pepper
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How to Make Brie And Cheddar Souffle
- Preheat oven to 350°F (175°C).
- Butter a large (approximately 9x13 inch) baking dish.
- Layer the bottom of the dish with a single layer of thinly sliced challah bread (approximately 6-8 slices).
- Sprinkle half of the brie (4 ounces) and cheddar (4 ounces) cheese evenly over the bread.
- Add a second layer of challah bread (approximately 6-8 slices) on top of the cheese.
- Sprinkle the remaining brie (4 ounces) and cheddar (4 ounces) cheese over the top layer of bread.
- In a medium bowl, whisk together: 6 large eggs, 1 cup milk, 2 tablespoons chopped green onions, 2 tablespoons chopped fresh parsley, 1 tablespoon Dijon mustard, 1 teaspoon paprika, and 1/4 teaspoon red pepper flakes.
- Season the egg mixture generously with salt and pepper to taste.
- Pour the egg mixture evenly over the bread and cheese layers.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Remove the souffle from the refrigerator 1 hour before baking to bring it to room temperature.
- Bake for 45-60 minutes, or until the souffle is puffed, golden brown, and set.
- Let the souffle rest for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
9g
Fat
105g
Carbs
6g
