Cheese Soufflé

Val Hytoff, Senior Account Executive

It is a family tradition on my mom's side, and it's my dad's favorite. The dish has become something I now bring to family brunches.


  • 6 large eggs
  • 1 pint milk
  • 1 huge bag cheddar cheese (to make it extra cheesy)


  1. Cut off the crust on the white bread.
  2. Cut each slice of bread into quarters (stack more than 1 slice to make it quicker).
  3. Grease a 13 x 9-inch Pyrex pan.
  4. Layer with white bread squares.
  5. Layer cheese over the white bread.
  6. Another layer of white bread squares.
  7. Another layer of cheese.
  8. Mix/whisk eggs with milk.
  9. Pour milk and egg mixture over the bread and cheese layers. Make sure the bread gets completely coated, paying special attention to the ends.
  10. Cover and put in the refrigerator overnight.
  11. Take out of the refrigerator a half-hour before baking.
  12. Preheat oven to 350°F.
  13. Bake for 1 hour.
  14. Cut into squares and serve warm.