If you have an abundance of eggs and need a nourishing recipe for the family breakfast, you can’t go wrong with this classic cheese souffle recipe. Be sure to serve it up with some light sauteed veggies like radishes and mushrooms for a wholesome start to the day.
The Tasha Tudor Cookbook
I am a Tasha Tudor-ite, I freely confess. I love Tasha’s clothes, her garden, her goats, her recipes (receipts, as she calls them), her way of life and love of that way. When I found her cookbook a few years ago I knew it had to be part of my home. Here’s one of my new favorite recipes for a warm Cheese Souffle from The Tasha Tudor Cookbook.
The thing we make the most often from this book is probably the Blueberry Coffee Cake. To be honest, though, I haven’t tried a recipe in The Tasha Tudor Cookbook that we haven’t loved. The ingredients include items like eggs gathered daily and fresh milk.
Knowing she was writing for a modern audience, sometimes you’ll run into Stoffer’s bread crumbs but you can make healthier substitutions as you need. You can get your own copy below:
One recipe where we make such a substitution is the delectable Cheese Souffle in her Main Dishes section. One of my favorite things about this book are the wonderful descriptions of each recipe, some of them handed down in her family through generations. Other recipes originated with loving friends or charming neighbors.
She suggest this soufflé as a great option for when ladies come calling and you wish to invite them to stay and take lunch with you.
Tasha’s illustrations are laced throughout and they are so typically inviting that I want to make every single thing in her book for every meal. One recipe we’re collecting items for is her Christmas Tea Ring, which is a featured treat after every Christmas Eve dinner. If zombies ever attack, I think I’ll miss that Tea Ring the most. I digress.
For a great salad to feature with this soufflé, go check out this link for our super easy, raw kale salad. There’s a list of suggested veggie sides for this dish at the end of the article, too.
So, without further ado, here’s Tasha’s recipe, slightly adapted by me.
Wholesome Cheese Souffle
Using real ingredients, make this classic recipe for a cheese souffle.
- 1 cup whole fresh milk
- 1 cup homemade bread crumbs
- 1 cup whole sharp cheddar cheese or family favorite
- 2 Tbs. Parmesan cheese
- 2 Tbs. fresh butter
- 1 tsp sea salt
- 1/2 tsp. allspice
- 3 farm fresh eggs separated
Preheat the oven to 350F/176C.
Heavily butter a 1 1/2 quart dish.
Scaled the milk slowly in a medium saucepan.
Put the bread crumbs, cheese, butter, salt and allspice into a mixing bowl and toss together. Pour milk over it all and stir.
Beat the egg yolks well. Pour over the bread mixture and stir really well.
Beat the egg whites until they're stiff. Slowly fold the egg whites into the bread mixture.
Pour it all into the prepared dish and put into your preheated oven. Bake for 20 minutes until the souffle is puffed and browned. Do NOT open the oven to see if your cheese souffle is baking well.
See the article for special tips and tricks and further information.
A Few More Cheese Souffle Tips
The breadcrumbs will give the soufflé a moist, chewy texture so be sure to fresh bread. Homemade is always best, but a high quality, whole grain store bought variety is great, too.
The cheese you choose should be a family favorite. You can use a softer cheese like feta, if you like. I really enjoy the hard cheeses like cheddar and Parmesan in a cheese souffle.
Measuring and Scalding
Don’t be tied to the measurements for spices in this dish. I don’t always use measuring spoons for stuff like salt. My Aunt Chris taught me to just throw it in my palm and call it good.
Also, if you prefer nutmeg in a cheese souffle, swap out the allspice.
Scalding milk is not a hard thing to do – here’s how:
- Place your milk in a saucepan on medium heat
- Stirr until you start to see small bubbles form at the surface and at the edges.
Stiff Peaks Are a Must
The peaks on the egg whites need to be stiff, so don’t be lazy about whipping them long enough for a cheese souffle. Make sure your mixing bowl and beater are very dry before you begin to whip the egg whites into peaks.
If you’re new to this, folding the egg whites in means just that. Place the egg whites gently on top of the bread mixture and use a spoon to fold over everything until the whites are mixed in.
Bake and serve and eat while hot. Then be happy.
Breakfast Veggies to Serve With a Cheese Souffle
I try to serve 3-4 kinds of veggies at every meal, so I’m always looking for ideas on how to work them into side dishes. My favorite breakfast vegetables are sauteed radishes and other root veggies. Here are some ideas that might help you round out your cheese souffle breakfast:
Cover graphic gratefully attributed to this Wikimedia Commons user.