Mock Cheese Soufflé

One of the first cookbooks I acquired after moving from Texas to Mississippi was Julia Reed's South, and it has become one of my absolute favorites! I had never heard of a "Mock" Cheese Soufflé until reading about it in her cookbook, and I am so glad I did! This is one of the EASIEST things to make and will really impress your dinner guests!

It's basically a decadent cheesy bread pudding that rises and has the same texture as a soufflé, but you don't have to be an expert cook to make it! This recipe is literally foolproof y'all! If you've ever been intimidated to attempt a soufflé this recipe is for you!!

White sharp cheddar cheese and sourdough bread make this dish OTT!

Mock Cheese Souffle

Yields 6 servings
Prep time: 20 minutes
Cook time: 50 minutes

INGREDIENTS
8 slices of firm sourdough bread, crust removed
16 ounces white sharp cheddar cheese, freshly grated
4 large eggs
1/2 coarse kosher salt
2 cups whole milk
2 teaspoons Worcestershire sauce
1/4 teaspoon cayenne pepper

NOTES
Can be completely assembled before baking and stored in the refrigerator for up to 1 day.

Recipe adapted from Julia Reed.

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INSTRUCTIONS
Preheat the oven to 350 degrees.

Spray a 10-cup soufflé dish with non-stick cooking spray.

Butter each slice of bread on one side. Cut each slice of bread into quarters.

Layer half the bread in the bottom of the dish, buttered side up.

Sprinkle half the freshly grated cheese on top. Repeat.

In a separate bowl, whisk together the eggs, salt, milk, Worcestershire sauce, and cayenne.

Pour the egg mixture over the bread and cheese.

Bake for 45-50 minutes until the top is browned and the soufflé is bubbling around the edges.

Let cool for 5 minutes and serve immediately.