Overnight Cheese Soufflé
Prepare the night before and enjoy an easy dinner the next evening. When it comes to the recipes you prepare for your family, nothing is more important than pure, delicious ingredients.
4 large, thick slices sourdough bread, cut into halves
2 cups (8 ounces) grated, reduced fat sharp cheddar cheese
2 egg whites
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
3/4 teaspoon dried sage, crushed
1-1/2 teaspoons dried thyme, crushed
4 cups (1 quart) Fat Free Milk
Spray a 13" x 9" baking dish with a non-stick vegetable cooking spray. Line the dish with the bread slices, overlapping them a bit if necessary to make them fit. Sprinkle the grated cheese evenly over the top of the bread layer.
Put the egg, 2 egg whites, salt, pepper, sage and thyme in a large bowl and mix with a fork until frothy. Add the milk and mix well. Carefully pour the liquid mixture over the bread and cheese in the baking dish. Cover the dish tightly with plastic wrap. Refrigerate overnight before baking. Remove from the refrigerator 1 hour before baking.
Preheat oven to 325°F. Place the soufflé in the preheated oven and bake for 40 minutes, or until a knife inserted in the center comes out clean. Allow to stand for at least 5 minutes before cutting.
Tip: If you want the dish to be more tangy, use a flavored cheddar or Monterey jack cheese, such as jalapeño, garlic, pesto, onion, chili pepper or sundried tomato.