Mock Cheese Souffle Recipe
This recipe requires overnight prep.
Yield: 4 miniature 4 1/2-inch souffles
1 cup milk
12 cherry tomatoes
2 tablespoons thyme, removed from stem
2 cups cubed white or sourdough bread (crusts removed)
1 cup cubed sharp cheddar cheese
1. The night before serving, beat eggs, milk and thyme together. Divide cubed bread, cheese and tomatoes into four 4 1/2-inch round ramekins. Divide and pour egg mixture into each ramekin, and cover and place into the refrigerator overnight.
2. The day of, preheat oven to 350 degrees F. Place ramekins onto a baking sheet, and bake for 45-50 minutes until top is golden brown and egg has set.