For my family, Christmas day is all about food and movies, movies and food. Traditionally, we gather at someone’s house in the morning, drink endless amounts of coffee and mimosas and eat my mom’s famous egg and cheese soufflé. Oh, and bagels too. Because you can never have enough carbs after you’ve had Chinese food on Christmas Eve. After we stuff ourselves (again), we head off to the movies (You don’t think we go empty handed do you? Please, we stuff candy and cookies into our purses like little old ladies who save Sugar packets). Tradition, people! Tradition!
One year, for a holiday celebration, I had to bring Star of David-shaped cheese sandwiches to Jonah’s preschool class… because nothing says Hanukkah more than white bread and cheddar cheese. (Read post here) Anyway, I found myself with a ton of cut outs from leftover bread and cheese. Seemed like a complete waste to throw it all away, so I called my Martha Stewart of a Mom and asked her what I could do: Make an egg and cheese soufflé, of course!
This recipe has now become a holiday tradition. It’s so easy and so delicious… So delicious you will likely want to start those New Year’s resolutions sooner. But ignore the temptation to judge yourself. Just eat and be merry.
You can use fancy bread or cheese– seriously, anything leftover is fine! You will make three layers of bread and cheese– I suggest using a 2.5 quart Corningware dish.
It’s best to prepare this the night before so the bread can absorb all the mixture.
You are going to make 3+layers of bread/cheese, so need a loaf of bread (or whatever was leftover from your party– with crusts removed), a bag of shredded cheese (or leftover wedges), eggs and butter!
- Melt 4 tablespoons of butter (1/2 stick) and cool
- Meanwhile cut bread/cheese into smaller squares or pieces (crusts from bread removed)
- In a separate bowl, Beat 6 eggs with 2 cups milk ; Add a pinch of Kosher salt and some ground pepper
- Add cooled melted butter and set aside while you…
- Place the first layer of the bread pieces in buttered casserole, cover with cheese and then more bread, then cheese… cover
- Fill in holes with breaks and cheese and then more cheese!
- Pour egg/milk/butter mixture over the bread/cheese layers
- Cover and refrigerate overnight- the bread will absorb the mixture
- TO Bake morning of: Preheat oven to 325•
- Bake on middle rack uncovered for 1 hour
- Serve hot!