Fake soufflé

Fake soufflé was one of mum’s dinner party staples in the 1970s, but I remember she found the name embarrassing.

As if she was cheating her guests by not providing a “real” soufflé instead of this light, fluffy, delicious concoction.

I think fake soufflé could do with a rebrand.

Bread and cheese pudding, perhaps? Never-fail soufflé? Sit-back-and-have-a-glass-of-wine-instead-of-stressing-it-won’t-rise soufflé?

Whatever the name, it needs to be made well in advance – at least a day – otherwise the liquid won’t have time to properly saturate the bread.

Fake soufflé

• 5 slices white bread
• softened butter
• 300g mature cheddar, grated
• 4 eggs, beaten
• 2 cups milk
• 1 tsp mustard powder
• 1 tsp Worcestershire sauce
• ½ tsp curry powder
• ½ tsp salt

1. Butter the bread generously. Remove the crusts and cut into 1″ cubes.
2. In an ungreased, one-quart casserole dish, alternate layers of bread and cheese.
3. In a mixing bowl, stir together the eggs, milk, mustard powder, Worcestershire sauce, curry powder and salt.
4. Pour the liquid over the bread and cheese. It may seem like too much liquid, but with patience (and poking holes and pouring down the side) you should be able to get it all in.
5. Cover and refrigerate for one to two days.
6. Bake at 250°F (125°C) for one hour, or until puffy, golden and nicely set.

Tags: cheese, eggs, milk, vegetarian