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Bread & Cheese Soufflés

Bread and Cheese Soufflés


(makes 4)

120g Sasko All in One White Bread (approx. 4-5 slices with crusts cut off)

180ml Milk

80g Cheese (grated)

½ tsp Salt

Pinch Pepper

½ tsp Paprika

½ Tbsp. Dijon Mustard

½ Tbsp Fresh Parsley (chopped)

5 Extra-large Eggs (separated)


  • Preheat the oven to 200*C.

  • Put the bread into a mixing bowl and pour over the milk. Allow to sit and absorb for 10 minutes.

  • Grease 4 medium-sized ramekins (approx. 10cm in diameter and 7cm high) and place them onto a baking tray.

  • Add the cheese, salt, pepper, paprika, mustard, fresh parsley and eggs yolks to the bread mixture and mix with electric beaters until well combined.

  • In a separate mixing bowl beat the egg whites until stiff peaks form.

  • Add the egg whites to the cheese and bread mixture and fold through gently until just combined.

  • Spoon equal amounts into each ramekin and bake in the centre of the oven for approximately 25 minutes or until fully risen and golden brown on top.

Serve immediately as they will begin to fall 2 minutes after being removed from the oven.

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