Like a classic car, this recipe is timeless. (2024)

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December 15, 2013 by Homestead Lady 18 Comments

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 soufflé recipe. Learn to make the breadcrumbs for this recipe yourself so that you can repurpose stale bread into something truly delicious and simple. Be sure to serve it up with some light sautéed 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 favorite recipes for a warm Cheese Soufflé from The Tasha Tudor Cookbook. The ingredients include items like eggs gathered daily and fresh milk.

Knowing she was writing for a modern audience, sometimes you’ll run into Stouffer’s bread crumbs, but you can make healthier substitutions as you need.

Best Cheese Soufflé Recipe

One recipe where we make such a substitution is the delectable Cheese Soufflé 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 suggests 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. A favorite holiday recipe we make annually is her Christmas Tea Ring, which is a featured treat after every Christmas Eve dinner.

So, without further ado, here’s Tasha’s recipe, slightly adapted by me.

Wholesome Cheese Soufflé

Simple, Wholesome Cheese Soufflé

Tessa Zundel

Using real ingredients, make this classic recipe for a cheese souffle.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine French

Servings 4

Ingredients

1/2 cup Cream
1/2 cup Whole Milk
1 cup Breadcrumbs
1 cup Sharp Cheddar Cheese
2 Tbs. Parmesan Cheese
2 Tbs. Butter
1 tsp Sea Salt
1/2 tsp. Allspice
3 Eggs separated

Instructions

Instructions for the Best Cheese Souffle

Preheat the oven to 350°F/176°C.
Heavily butter a 1 1/2 quart dish.
Scaled the milk and cream slowly in a medium saucepan.
Put the breadcrumbs, cheese, butter, salt and allspice into a mixing bowl and toss together.Pour milk over it all and stir.
In a separate bowl, beat the egg yolks well.Pour over the bread mixture and stir really until incorporated.
In a separate bowl, 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 soufflé is puffed and browned.Do NOT open the oven to see if your cheese soufflé is baking well or it will fall prematurely.
Serve immediately!

Notes

To Make Your Own Breadcrumbs:

Dice stale bread into bite size pieces – careful not to make them too big!
Toss in a bowl with melted butter until coated.
Spread evenly on a baking sheet and bake in an oven set at 375°F/191°C for about 10 minutes – check for browning.
Remove and cool.
Place a handful of bread crumbs in a blender and pulse to reduce to crumbles. You will most likely have different sized crumbles.
Sift out the smallest and pulse the largest to crumble further.
Do NOT blend until dust-like unless that’s what you want.

See the article for a few more special tips and tricks, and further information.

Keyword healthy ingredients, holiday, traditional

Tried this recipe?Let us know how it was!

A Few More Cheese Soufflé 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

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 soufflé.

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.

Also, if you prefer nutmeg in a cheese soufflé, 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
Stir 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 soufflé. 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.

To Make Your Own Breadcrumbs

Dice stale bread into bite size pieces – careful not to make them too big!
Toss in a bowl with melted butter until coated.
Spread evenly on a baking sheet and bake in an oven set at 375°F/191°C for about 10 minutes – check for browning.
Remove and cool.
Place a handful of bread crumbs in a blender and pulse to reduce to crumbles. You will most likely have different sized crumbles.
Sift out the smallest and pulse the largest to crumble further.
Do NOT blend until dust-like unless that’s what you want.

Breakfast Veggies to Serve With a CheeseSoufflé

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 sautéed radishes and other root veggies. Here are some ideas that might help you round out your cheese soufflé breakfast: