The kids are in bed, the butter braid is rising, I’m slowly working on the egg soufflé (more about that below), good-byes have been said to the elves, and the presents are wrapped – there is peace in my house.
Well … not complete peace. My egg soufflé would be in the fridge getting ready to be baked tomorrow EXCEPT I used my almost last milk for the recipe (that tiny bit in the tiny glass … that’s what we had left for Santa. We were going to leave him a beer instead but Cedi didn’t think it would be a good idea since he had to drive all night … smart girl.) The lack of milk wouldn’t have been an issue if I hadn’t cracked a way too old of an egg into it. So – Jared’s out hoping there is a store open so he can find us some milk and eggs so I can make the recipe. I guess you’re wondering why this is such a big deal – why not just make something else. Well – every Christmas morning for as long as I can remember my grandma made egg soufflé. Since that family stopped getting together for Christmas it’s the one part of the tradition I refuse to give up. I’m going to share the recipe with you in case you’re ever interested in trying it – it’s one of my personal favorites!
Egg Soufflé Recipe
Oven Temp: 325-degrees
Time: 1 and 1/2 hours
8 slices of bread – cubed (I know wheat or whole is healthier but it really tastes best if you stick with white wonder bread).
2-1/2 cups milk
1/2 tsp dry mustard
1 tsp salt
1/2 tsp pepper (I never use this … I hate pepper)
1 lb. meat chopped and cooked (sausage, bacon, ham – or omit. Sausage tastes the best and I’m typically a huge bacon girl)
lg. packet of shredded cheddar cheese
1 can mushrooms (I love mushrooms but no one else in my family does so I omit these sadly)
1 can cream of mushroom soup (my family can handle the small amount of mushrooms actually found in this soup)
Spray pan, sprinkle cubed bread in 9” x 13” pan. Mix the milk, eggs, mustard, salt & pepper – pour over mixture over bread. Add meat to the top of the egg/bread mixture. Sprinkle shredded cheese on top. Top with mushrooms and soup. Sprinkle with paprika. Cover and store overnight.
Bake in morning at 325-degrees for 1 and a half hours.
And an update since I started this post … the milk and eggs arrived so my soufflé is officially in my refrigerator ready to be baked tomorrow morning.
Now – the girls just have to stop reading so Santa can come!
I want to wish you, your family, friends, and loved ones all a very Merry Christmas!
(We will be topping our night up with the Christmas classic – Die Hard – RIP Alan Rickman.)
Kristin in Alaska says
Oooh, butter braid…. Yum!