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 Soufflé
YIELDS 6 SERVINGS
PREP TIME: 20 MINUTES
COOK TIME: 50 MINUTES
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
- 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.
Can be completely assembled before baking and stored in the refrigerator for up to 1 day.
Recipe adapted from Julia Reed.