Christmas Morning Souffle Recipes

CHRISTMAS MORNING SOUFFLE

Steps:

• In a large skillet, cook the sausage over medium heat for about 15 minutes.
• Stir often to crumble the meat.
• Remove the sausage and drain on paper towels.
• While the sausage is cooking, whisk the eggs in a large mixing bowl.
• Add the milk, mustard, salt, and pepper.
• Cut the bread into 1-inch cubes.
• You should have 4 1/2 cups of cubes.
• Stir the bread cubes into the egg mixture.
• Add the sausage and cheese and stir well.
• Lightly spray a 13 x 9 inch baking dish with nonstick cooking spray.
• Pour the egg mixture into the prepared dish.
• Cover and chill overnight.
• Uncover and bake at 350° for 1 hour.

CHRISTMAS CAKE SOUFFLéS

Steps:

• Heat oven to 180C/160C fan/gas 4 and put in a baking tray to heat up. Grease 4 x 150ml ramekins, then add some sugar to each and shake to coat before tipping out the excess.
• Whisk the egg whites until stiff peaks form, then add the sugar and continue whisking until stiff again. In a big mixing bowl, stir together the custard and crumbled cake. Stir in a quarter of the egg whites, and very gently fold in the rest using a big metal spoon until the mixture isn't too streaky.
• Divide the mixture between the ramekins, running your finger around the top inside of each to leave a 'gap' between the mixture and the ramekin just at the very top. Bake for 12-15 mins until risen and golden. Meanwhile, warm the caramel sauce.
• Serve the hot soufflés immediately, with jugs of warm caramel sauce for people to pour into theirs.

CHRISTMAS MORNING BREAKFAST BAKE

Steps:

• Butter a 3-quart baking dish with 1 tablespoon butter. In a large skillet, melt 2 tablespoons butter over medium-high. Add bacon, onion, and garlic and cook until onion is softened, about 2 minutes. Gradually add spinach to skillet and cook, stirring occasionally, until just wilted, about 2 minutes. Season with salt and pepper.
• In a medium bowl, whisk together eggs, milk, and nutmeg. Season with salt and pepper.
• Scatter half the bread in dish and top with half the spinach mixture and half the cheese. Top with remaining bread, spinach mixture, and cheese. Pour egg mixture into dish and gently press bread to submerge. Cover and refrigerate at least 2 hours (or up to overnight).
• Preheat oven to 400 degrees. Uncover dish and bake until bread is golden brown and custard is just set, 45 to 50 minutes (cover with foil if browning too quickly). Let cool 5 minutes before serving.