Bread Souffle Recipe
The cheese souffle was our favorite breakfast / snack this summer. How can it be a snack? Let me explain. You toast some bread together with souffle, and dip them into the cheese souffle. One day, I said so why not combine the two and added the stale bread waiting in the fridge for days. I'm not saying this as I made it, but it was gorgeous. So after a few different trials and dimensioning it, I decided to share the recipe with you.
There is something very important to keep in mind in stale bread recipes. As well as the consistency of each bread is not the same the stale degree of each bread is not the same also. Therefore, the amount of liquid they need / can absorb is also different. For this reason, you should add bread as much as the liquid needs to have the right liquid-solid balance.
There is no salt in the recipe, yes. The flavor is dominated by cheese and bread, and both are salty, so there is no need for extra salt. But if you like to feel the taste of salt in your food you can add salt, of course. You can also add some color and extra flavor by adding greens such as parsley, dill and fresh mint.
Enjoy the recipe...
- 1/2 loaf of stale bread,
- 3 eggs,
- 1 cup of Milk,
- 2 cups of white/feta cheese,
- 1 cup of grated cheddar/mozzarella cheese.
- Chop the bread into cubes,
- Separate the egg whites and yolks,
- Beat the egg yolks and milk in a bowl,
- Add the bread and mix it,
- Add white cheese and cheddar cheese and mix,
- In a separate bowl, whisk the egg whites until stiff peaks,
- Add the whipped egg whites to the breads and mix,
- Pour the mixture into a greased 26 cm round baking dish,
- Bake in a preheated oven at 190 ° C until the desired amount of browning.