Ingredients
- 12 slices stale bread without the crust – about 1 finger thickness (or toast bread without crust)
- 500gr-700gr grated yellow cheese
- 4 eggs
- 1lt milk
- salt
Method
- In a deep Pyrex, sprinkle a little grated cheese.
- Add a layer of bread and a layer of cheese.
- Continue with layers of bread and cheese until you run out of ingredients.
- But beware, each layer of cheese is a little thicker than the previous one.
- In a large bowl, lightly beat eggs, add milk and some salt and stir to get a mixture.
- Add the milk mixture into the Pyrex, cover with a plastic cooking film and leave into the refrigerator for 8h-10h.
- Bake at 200oC for 30′-40′.
- Check with a knife, puncturing the souffle, and if you see that the ingredients are cooked, then the souffle is ready.
- When you remove it from the oven it will blow out a little bit. Do not worry.
Tips:
According to the Pyrex you use, you may need more or fewer slices of bread. The recipe made with 4 slices of bread in each layer.
As long as the souffle is baking, it will begin to rise, so it would be good, your ingredients to fill up 2/3 – 3/4 of the Pyrex.
Βetter serve warm.
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