- Stale or leftover toast bread
- Mozzarella cheese
- Butter (for the mold)
Butter a rectangular cake mold or a pyrex dish.
Line it with the toast bread. Cut in slices the mozzarella and lay one layer above the bread. Lay another layer of toast bread.
Beat 3 eggs (or more if you use a lot of bread), add 300 ml of milk and the salt.
Pour the beated eggs in the mold, pressing the bread layers with a fork, to let the liquid wet the bread.
Put in the oven at 180° Celsius and cook until the soufflé is swollen and brown.
Better to serve hot to avoid it becomes floppy. But is good also cold.