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Blender Cheese Souffles

Updated February 23, 2016
(1 Votes)

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These cheese soufflés taste as great as fussy homemade ones, and you save a lot of time when you substitute slices of bread for the standard thick white sauce. In fact, the preparation time is so short you’ll still have time to set the table, unload the dishwasher, and open mail while the oven preheats. The soufflés puff up golden and gorgeous, and you look gorgeous, too, since you didn’t slave all day in the kitchen. 

It is important to use 6 ounces of bread in this recipe, so if you have a kitchen scale, be sure to weigh the bread. If your bread is lighter, you’ll need more slices.

Please feel free to doctor the recipe with any seasoning you like. A pinch of dry mustard, a dash of hot pepper sauce, a tablespoon of a chopped fresh herb, a dash of black pepper – you get the idea.

Serves8

Preparation Time15 min

Preparation Time - Text15 Minutes

Cooking Time30 min

Cooking Time - Text35

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursehot appetizer, side dish

Dietary Considerationhot appetizer, side dish

Equipmentfood processor

Five Ingredients or LessYes

Mealdinner

Moodblue

Taste and Texturecheesy, light

Ingredients

  • 2 teaspoons butter, at room temperature
  • 1 large clove garlic, peeled
  • 1 package (8 ounces; 2 cups) pre-shredded sharp Cheddar cheese
  • 4 slices (6 ounces) sourdough bread, each slice torn into 3 or 4 pieces (see Notes)
  • 4 large eggs
  • 2 cups milk

Instructions

Preheat the oven to 400°F.

Rub 8 ramekins (4 inches in diameter and 2 inches deep) with the butter. Place the ramekins on a baking sheet and set aside.

With the food processor running, drop the peeled garlic clove down the feed tube and process until minced, 5 to 10 seconds. Stop the machine. Add the cheese and bread and process until the bread has become crumbs, 30 seconds. Stop the machine and add the eggs and the milk and process until well combined, 15 second. Pour the cheese mixture into the prepared ramekins, filling them three-quarters full. Carefully place the baking sheet with the ramekins in the oven.

4.Bake the soufflés until they puff up and are golden brown, 30 to 35 minutes. Serve at once.

3. With the food processor running, drop the peeled garlic clove down the feed tube and process until minced, 5 to 10 seconds. Stop the machine. Add the cheese and bread and process until the bread has become crumbs, 30 seconds. Stop the machine and add the eggs and the milk and process until well combined, 15 second. Pour the cheese mixture into the prepared ramekins, filling them three-quarters full. Carefully place the baking sheet with the ramekins in the oven.

4.Bake the soufflés until they puff up and are golden brown, 30 to 35 minutes. Serve at once.

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this was a sorry excuse for a souffle. Flavorless and baked twice as long as recommended ...the inside looked like , well, wet soggy bread. I took the temp. of my oven so had the correct temperature. If you have had a real souffle with beaten egg whites don't go here!

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