There’s the classic French soufflé, which literally means “to breath” or “to puff”, then there’s the home cook’s more rustic (and easier) version. Bacon and egg soufflé puffs as expected thanks to the eggs, but the bacon and sourdough bread cubes gives it more heft than it’s fancier cousin. It’s a true breakfast workhorse because it’s assembled the day before and baked the next day (so you can sleep late). With the holidays around the corner and the never-ending stream of parties and house guests, you’ll want this soufflé recipe in your back pocket at all times.
Cooking bacon: Skip the mess of frying bacon in a skillet and bake it instead. Line a rimmed baking sheet with tin foil (for easy cleanup). Place a cooling rack on top, and add the bacon slices in a single layer. Bake at 350 F for 15 minutes for flat, crispy, evenly cooked bacon with no greasy cleanup.
Secret ingredient: This is a trick I learned from Top Chef Stephanie Izard. Instead of seasoning eggs with salt, she reaches for soy sauce. It adds an umami flavor that’s way better than ordinary salt. I’ve never looked at soy sauce the same.
Goes with: Sunday mornings never disappoint with a hot and homemade breakfast. Here are a few fantastic do-ahead recipes that will make a fabulous spread with no morning stress: Almond Cherry Granola, Sticky Bun French Toast, Everything Banana Bread
- 6 cups sourdough bread cubes (crust removed)
- 8 oz Cheddar cheese, shredded
- 8 oz bacon, cooked and crumbled
- 2 cups whole milk
- 4 large eggs
- 1 teaspoon soy sauce
- Butter an 8-cup soufflé dish. Place bread, bacon and cheese in the dish and toss to combine. In a medium bowl, whisk eggs, milk and soy sauce. Pour over bread/bacon/cheese mixture. Refrigerate overnight.
- Pre-heat oven to 350 F. Bake soufflé 45 minutes until golden brown and set. Serve warm or at room temperature.
Please allow extra time for overnight chilling so the flavors can marry.