Cheese Souffle (Breakfast Strata)
📜 Collection: Jill Collection | ✍️ Attribution: Unknown | 📂 Category: Breakfast A classic make-ahead breakfast or brunch casserole, featuring layers of cubed bread and cheddar cheese soaked in an egg custard and baked until golden. Perfect for effortless morning entertaining.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | 8 hours | 6-8 servings |
🔪 Key Equipment
- Casserole dish
- Mixing bowl
- Wire whisk
- Oven
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 8 slices | White Bread | crusts removed |
| 3/4 pound | Cheddar Cheese | Mild, cut in small cubes |
| 6 large | Eggs | well beaten |
| 2 cups | Milk | divided |
| 3/4 teaspoon | Salt | None |
| 1 dash | Black Pepper | None |
Instructions
Step 1: Prep and Mix Custard
- Grease a casserole dish. Remove the crusts from the 8 slices white bread and cut it into small cubes.
- In a separate bowl, whisk together the well-beaten 6 large eggs, 3/4 teaspoon salt, 1 dash black pepper, and 2 cups milk.
Step 2: Assemble and Chill
- To assemble, create alternating layers in the prepared casserole dish: place a layer of bread cubes, then a layer of cubed 3/4 pound mild cheddar cheese, and pour some of the egg mixture over the top.
- Repeat the layers until all ingredients have been used, gently pressing down on the top layer to help the bread soak up the custard.
- Cover the dish and place it in the refrigerator overnight or for at least 8 hours.
Step 3: Bake and Serve
- When ready to bake, preheat the oven to 325°F. Let the casserole sit at room temperature while the oven heats.
- Bake the casserole uncovered for 1 hour, or until the center is set and the top is puffed and golden brown.
- Serve immediately while hot.
💡 Make-Ahead & Storage: Assemble the casserole the night before and refrigerate overnight for best results, though it can also be mixed and baked immediately.
Original Recipe Scan
