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Spiced Breakfast Souffle

Spiced Breakfast Souffle recipe image
This savory Spiced Breakfast Souffle is a rich and comforting make-ahead dish that transforms simple bread into a luxurious meal. Combining crustless bread cubes with generous layers of shredded cheddar cheese, the base is soaked in a fragrant custard infused with curry powder, cayenne, saffron, and Worcestershire sauce. The result is a golden, custardy casserole with a delicate spice kick and deep umami flavor. Perfect for brunch gatherings or a leisurely weekend breakfast, it benefits from overnight refrigeration to allow the bread to fully absorb the flavors. Serve warm for a satisfying, hearty experience that feels both elegant and homey.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1364.2
Dietary: Gluten-free, Vegetarian
Description
This savory Spiced Breakfast Souffle is a rich and comforting make-ahead dish that transforms simple bread into a luxurious meal. Combining crustless bread cubes with generous layers of shredded cheddar cheese, the base is soaked in a fragrant custard infused with curry powder, cayenne, saffron, and Worcestershire sauce. The result is a golden, custardy casserole with a delicate spice kick and deep umami flavor. Perfect for brunch gatherings or a leisurely weekend breakfast, it benefits from overnight refrigeration to allow the bread to fully absorb the flavors. Serve warm for a satisfying, hearty experience that feels both elegant and homey.
Ingredients
  • 10 Slices Bread
  • 1 Stick Margarine
  • 12 ounce Cheddar cheese, shredded
  • 12 oz Mozzarella cheese, part skim, shredded
  • 8 whole Eggs
  • 3.5 cups Half and half
  • 1 tsp Minced onions
  • 0.5 tsp Curry powder
  • 0.13 tsp Cayenne pepper
  • 0.25 tsp Paprika
  • 1 tsp Worcestershire sauce
  • 1 tsp Dry mustard
  • 1 pinch Saffron threads
Directions
  1. 1
    Preheat oven to 325 degrees F (165 degrees C).
  2. 2
    Grease the sides and bottom of a 9x13x2-inch baking pan with margarine.
  3. 3
    Remove crusts from bread slices and cut bread into 1-inch cubes.
  4. 4
    Place half of the bread cubes in the prepared pan and sprinkle with half of the shredded cheddar and mozzarella cheeses.
  5. 5
    Add the remaining bread cubes and sprinkle with the remaining cheeses.
  6. 6
    In a large bowl, whisk together eggs, half and half, minced onions, curry powder, cayenne pepper, paprika, Worcestershire sauce, dry mustard, and saffron until well combined.
  7. 7
    Pour the egg mixture evenly over the bread and cheese in the pan.
  8. 8
    Cover the pan tightly with plastic wrap or foil and refrigerate for at least 8 hours or overnight.
  9. 9
    Remove from refrigerator and bake in preheated oven for 1 hour, or until lightly browned and a knife inserted into the center comes out clean.
  10. 10
    Let stand for 5 minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1364.2kcal
% Daily Value *
Total Fat 116.2g179%
Saturated Fat 68.5g343%
Cholesterol 291.0mg97%
Sodium 2119.2mg89%
Total Carbohydrate 4.1g2%
Dietary Fiber 0.0g0%
Sugars 1.5g
Protein 75.1g151%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can use a mixture of half and half and evaporated milk if you prefer a slightly different texture.

Use Mexican saffron if available; only a tiny pinch is needed as it is potent.

For a non-vegetarian variation, you can add about 1/2 cup of finely chopped cooked ham to the egg mixture.

This dish improves with overnight chilling, allowing the bread to fully absorb the custard.

Keywords: breakfast, brunch, bread pudding, cheddar, cheese, custard, curry, eggs, make ahead, overnight, savory, safran, spiced, souffle, vegetarian, worcestershire
Read it online: https://www.chefs-mate.com/recipe/spiced-breakfast-souffle/