Aunt Rachel's Cheese Souffle Recipe -
Aunt Rachel's Cheese Souffle Recipe
  • READY IN ABOUT 4 hrs

Aunt Rachel's Cheese Souffle

Recipe by  

"Wonderful, satisfying, tasty souffle that may be served as a main meal or for brunch, or for 'easy eating.'"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    3 hrs 55 mins


  1. Spread butter on bread slices and place 3 slices on the bottom of the baking dish. Cover with 1/2 of the cheese, and then repeat layer. In a small bowl beat together eggs, milk and salt and pour over bread layers. Refrigerate, and allow to stand until the liquid has been absorbed, several hours or overnight.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  3. Cover and bake in preheated oven for 10 minutes. Remove cover and continue baking for 35 minutes more, or until brown and fluffy.
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Reviews More Reviews

Most Helpful Positive Review
Mar 06, 2006

The first time I made this, I made it exactly as Pat. C. directed, and it was pretty good. Not amazing or anything, but a decent recipe and easy enough to put together and very nice for a light dinner with a dise salad. The second time I made it, I didn't have any bread on hand (other than the squishy "pillow" bread which isn't really good for anything except getting the kids to eat peanut butter) I DID have some asiago cheese bagels from Panera that were getting stale though. I sliced them in half, and then in half again (so I had 4 thin circles from each bagel) and LET ME TELL YOU it was OUTSTANDING! WOW! I plan on making this again the next time we have overnight guests, and I will buy the bagels just for this. Even my six year old, who turned up her nose at it the first time, ate two helpings when I made it with the bagels. I wish I could give it more than five stars. Thanks for a great recipe!

Most Helpful Critical Review
Oct 13, 2003

Not really gross, but not good either. My family thought it just tasted like mushy bread. Easier to make a fritata or omelet.

Mar 09, 2009

Love this quick and easy recipe! I add sauted onions, a splash of sherry, and a little dry mustard to the egg/milk mixture.

Jul 16, 2008

I'm going to have to critize. This misses the mark. First, it's not a souffle. It's a baked egg and cheese dish. A souffle needs to have eggs separated and folded together after having been whipped. I'll play with it and come up with a breakfast casserole, but wouldn't consider making this to serve as a 'souffle' again.

Sep 09, 2007

I have a similar recipe that my cousin gave me many years ago and I've made it every Thanksgiving since then. The key is to NOT use so much liquid. If you use too much, the bread will be too soggy. Use only 1 cup milk and it turns out better. Also, use older, dryer bread as the other reviewer stated. But this is awsome. I made my own from memory since this is an annual tradition with my family. They would get upset if I didn't make a "Cheese Souffle" on Thanksgiving.

Jun 02, 2006

This was awesome!! I took another reviewers advise and used an Asiago cheese bagel. I only made half a recipe. I also threw in a little dry mustard and a small handful of green onion and mushrooms. I cooked in a large loaf pan and bread was covered. Next time I will not butter the bagel and will cook at 350 instead of 375. All in all, it was teriffic.

Apr 03, 2005

This was tasty and easy. Allowing time for the bread to soak up the egg mixture is critical. I think this may be where the cook who said hers was like soggy bread may have gone wrong. Making it the night before is the way to go.

Nov 23, 2005

Just like my mother used to make! Quick, easy and delicious!


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  • Calories
  • 519 kcal
  • 26%
  • Carbohydrates
  • 25.7 g
  • 8%
  • Cholesterol
  • 232 mg
  • 77%
  • Fat
  • 34.8 g
  • 54%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 25.8 g
  • 52%
  • Sodium
  • 917 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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