Ingredients
Main Ingredients
- About 12 pieces of white bread (crusts removed)
- 1 lb link sausage (browned and cut into 1 inch pieces)
- 7 eggs
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1 cup grated cheddar cheese
Instructions
- Prepare the pan: Spray a 9x13 inch cake pan with non-stick spray. Arrange the crustless white bread slices to completely cover the bottom of the pan. You may need to cut some bread pieces smaller to fill the surface evenly.
- Cook sausage: Brown the sausage links in a skillet until fully cooked. Drain off excess grease on paper towels, then cut into 1-inch pieces. Evenly distribute the sausage over the bread layer in the pan.
- Mix custard: In a medium bowl, whisk together eggs, milk, salt, and ground mustard until the yolks are broken and the mixture turns pale yellow. Stir in the grated cheddar cheese.
- Assemble soufflé: Pour the egg mixture evenly over the bread and sausage layers in the pan. Let the pan sit at room temperature for 20 minutes to allow the bread to absorb the custard. Alternatively, cover and refrigerate overnight (6-8 hours) for enhanced flavors and easier slicing.
- Bake the soufflé: Preheat the oven to 350°F (175°C). Bake the soufflé for 45-60 minutes until the edges are golden brown and the center is fully set (a toothpick inserted should come out clean). Remove from oven and let cool for 10 minutes before serving. Cut into squares to serve.
- Individual preparation option: For smaller servings, spray 12 mini cocottes or ramekins with non-stick spray. Place one crustless slice of bread in the bottom of each dish, then distribute the browned sausage pieces evenly among them. Pour the egg and cheese mixture over each ramekin, letting sit for 20 minutes at room temperature or refrigerate covered overnight. Bake at 350°F (175°C) for 35-40 minutes until set and golden. Cool 10 minutes before serving.
Notes
- You can prepare the soufflé the night before and bake it fresh in the morning for a convenient breakfast.
- Feel free to use a different type of cheese, such as Swiss or mozzarella, to vary the flavor.
- Make sure to remove the crusts from the bread so the custard absorbs evenly and creates a tender texture.
- The soufflé can be stored refrigerated for up to 3 days and reheated gently before serving.
- For a vegetarian version, omit the sausage and add sautéed vegetables like mushrooms, spinach, or bell peppers instead.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Breakfast, Brunch, Casserole
- Method: Baking
- Cuisine: American