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The Perfect Cheese Soufflé Recipe

The Perfect Cheese Soufflé Makes The Perfect Thanksgiving Side Dish!

Hello there friends, A cheese soufflé is the perfect way to elevate any meal. Let me show you how easy it is to make this classic dish. Bring it to a Dinner Party or to your Thanksgiving Feast and it is sure to impress everyone!
4.67 from 15 votes
Servings 6 Servings

Video

Ingredients
  

  • 6 @ 6 to 8 ounces Soufflé Ramekin
  • Non-stick Spray or Butter to coat each ramekin
  • ¼ cup Reggiano Parmesan
  • 2 approx. cups Country or White Bread crust removed cut in 1/2-inch cubes
  • 1 tablespoon Garlic Olive Oil
  • ¼ cup Shallots finely diced
  • ¼ pound Fresh Mushrooms sliced
  • 1 tablespoon Sundried Tomatoes chopped VERY FINE
  • 2 cups Heavy Whipping Cream, depending on the size of your molds
  • 4 ounces Cheddar Cheese
  • 4 ounces Brie Cheese rind removed
  • 4 ounces Reggiano Parmesan Cheese
  • 1 tablespoon Garlic chopped
  • 1 dash Hot Sauce
  • 7 large Whole Eggs
  • Salt & Pepper to taste

Instructions
 

Preheat Oven to 375° 

  • Butter the inside of the soufflé ramekins or use a non-stick spray.  Coat the inside with grated Reggiano Parmesan.  Divide the bread into the prepared mold, making sure not to fill more than half of the mold.
  • In a frying pan, heat olive oil, when hot add the shallots and cook until light golden brown, add the mushrooms and sundried tomatoes.  Cook until the water has evaporated (5 to 10 minutes). 
  • In a sauce pan heat the cream when hot add the cheeses, garlic and hot sauce.  
  • In a glass bowl using a whisk mix the eggs, salt and pepper.  Add the hot cream and cheese to the eggs, slowly to avoid cooking the eggs
  • Divide the mushrooms mixture on top of the bread in each ramekin and top with the cream and cheese mixture.  Using a fork push all the ingredients inside to make sure it is wet.  Bake for about 30/40 minutes until puffed and lightly golden brown, and a dipped toothpick comes out clean.
  • Take out of oven and let them cook slightly (10/15 minutes) and invert them into a serving plate.
Like this recipe?Please share it with your family and friends!
Chef Jean-Pierre

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