On the occasional weekend when it is just too frigid to contemplate the thought of cold, ski boots and the fact that your nose will freeze shut if you sniffle, it’s nice to sleep in. Planning ahead for such an outcome makes the lay-in all the more relaxing.
The following recipe is a favourite from Saveur magazine. This "Soufflé" is great for feeding a crowd at the chalet or when you have guests sleep over. It can be prepared well in advance and popped in the oven when you are ready to get up. It's not a classic soufflé, but this dish makes a delicious centerpiece for a breakfast any time of the year.
Remember, you’ll be eating this around eleven o’clock in the morning, so make sure that you have at least two or three bottles of Segura Viudas in the fridge if you plan to stay inside.
2 cups half-and-half
Pinch red pepper flakes
3 cups grated extra-sharp cheddar
1 loaf white bread, crusts removed and bread cut into 1" cubes
Salt and freshly ground white pepper
6 tbsp. butter, melted
1. Beat eggs, half-and-half, and red pepper flakes together in a large bowl until well mixed and set aside. Sprinkle 1 cup of the cheese on the bottom of a 9" × 12" baking dish. Cover cheese with two-thirds of the bread and season to taste with salt and pepper. Repeat layering (seasoning second layer with salt and pepper) with the remaining cheese and bread, ending with a layer of cheese. Pour egg mixture evenly over cheese and bread, then drizzle with melted butter. Cover and refrigerate overnight.
2. Allow soufflé to come to room temperature. Preheat oven to 350°. Bake soufflé until puffed and golden, about 45 minutes