Mozzarella cheese soufflé made with Toast bread

Souffle-di-pancarre Souffle-di-pancarre-2


  • Stale or leftover toast bread
  • Mozzarella cheese
  • Eggs
  • Milk
  • Butter (for the mold)
  • Salt


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.

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