Brie and Cheddar Souffle' Recipe #201957
We really enjoyed this dish for our Christmas brunch, but it would be fabulous at any time of the year. I am not sure where I got this recipe, but I suspect it is one of Lucy Waverman's. This is the preamble to the recipe, "...my most requested brunch recipe. Challah, brioche, of even plain white bread will work well if the bread is thinly sliced. You can also add layers of cooked vegetables such as asparagus, spinach or mushrooms". I prepared half the recipe the day before Christmas to serve 4 people, and it was so easy to bake it off as we opened presents. Cooking time does not include the passive time when made ahead.
by Sweet Baboo
1 hour | 15 min prep
SERVES 10
- 10-12 slices bread, thin slices, crusts removed
- 1 lb brie cheese, rind removed and cubed
- 4 cups of shredded cheddar cheese
- 12 eggs
- 3 cups milk or light cream
- 1 cup of finely chopped green onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons Dijon mustard
- 2 teaspoons paprika
- 1 teaspoon hot red pepper flakes
- salt & freshly ground black pepper
- Line the bottom of a large buttered baking dish with a single layer of bread. Sprinkle half the Brie and Cheddar over the bread. Cover the cheese with a second layer of bread and sprinkle with remaining cheese.
- Whisk together eggs, milk, green onions, parsley, mustard, paprika and hot pepper flakes. Season well with salt and pepper. Pour over bread layer. Refrigerate for at least 4 hours or overnight. Remove dish one hour before baking to bring it to room temperature.
- Preheat oven to 350°F
- Bake for 45 to 60 minutes, or until puffy and golden. Let sit for 10 minutes before serving.
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5 stars