Rating: 3 stars
273 Ratings
  • 5 star values: 37
  • 4 star values: 58
  • 3 star values: 78
  • 2 star values: 71
  • 1 star values: 29
  • 273 Ratings
Judy Lockhart

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Credit: Stefan Anderson

Recipe Summary test

hands-on:
30 mins
total:
1 hr 20 mins
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400° F.

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  • Butter a 2- to 2 1/2-quart soufflé or baking dish; set aside.

  • Place the bread in a shallow bowl and pour the milk over it. Set aside until the liquid is absorbed. Meanwhile, melt the 2 tablespoons of butter in a medium skillet over medium-low heat. Add the onion and sauté until tender, about 15 minutes. Remove from heat. Mash the bread with your hands or a spoon and stir in the onions.

  • In a medium bowl, whisk together the egg yolks, cheese, salt, pepper, nutmeg, and cayenne. Pour the mixture over the bread, stirring until well combined.

  • In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the bread mixture in 3 additions. Transfer to the soufflé dish and bake in oven until golden and firm, 45 to 50 minutes. Serve with salad greens and shredded carrots.

Nutrition Facts

calcium 368mg; 291 calories; calories from fat 45%; carbohydrates 26g; cholesterol 42mg; fat 15g; fiber 1g; iron 2mg; protein 13mg; saturated fat 9g; sodium 519mg.
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