Bread Soufflé (don’t be afraid of old bread)

There is no old bread that cannot find its cheese. I am probably repeating myself when I say that Mom taught me to never throw away bread. Mom knows best. Garlic bread, bread crumbs or croutons, French bread all are a good way to go, but mom’s all-time favorite recipe for old bread will knock your socks off. Sometimes I even plan ahead to have old bread, just so I can make this dish. For real! I crave it from time to time, usually when I am home sick. Call me weird, but I eat this as is. No meat or veggies required. Cheese does it for me. It’s also my Dad’s favorite dish. I guess he is weird too. What can I say, it’s a family thing.

Think outside of the box and serve this bread soufflé for Thanksgiving dinner and forget the boxed dressing. It’s yummy, easy to make plus you know what’s in it. (Note: not suited for stuffing the bird though. Sorry).

Here is why I love cooking: I can use whatever I have on hand without measuring, I can substitute seasonings, increase or decrease quantity and it will still turn into something edible. So don’t be afraid to modify this (or any) recipe to your liking. Improvise, live a little. It’s liberating!

 

Ingredients:Old Bread (I used three large bread rolls this time)
1 small Onion, chopped
1 cup Feta Cheese, crumbled
2 cups Chicken or Vegetable Broth (water with bouillon cube or Vegeta works fine too)
1 Egg, beaten
1 cup Sour Cream
3 tablespoons Butter
1 tablespoon Parsley (optional)
1 pinch Nutmeg (optional)
1 teaspoon Black Pepper
Salt

Directions:

In a pan, bring broth to a boil. Cut or tore bread into bite size pieces.
Place bread in a bowl and pour the broth over it. Set aside until liquid is absorbed. Meanwhile, melt the butter in a small skillet over medium-high heat. Add the onion and sauté until tender, about 10 minutes. Remove from heat and add to the moist bread. Add pepper, parsley and feta cheese. Gently fold them into the bread mixture. Transfer to the medium size baking dish (9×9-inch).
In a separate bowl, beat the egg with nutmeg, sour cream and a pinch of salt. (Be careful not to over salt it. Cheese and broth already contain salt!) Pour over the bread mixture and bake on 350 degrees Fahrenheit preheated oven for 30 minutes.
Let sit for 10 minutes before serving. Serve with salad greens or as a side dish instead of boring pasta, potatoes or rice.

 


 

I also make a mean coffee cake with old bread but that’s a blog for another day.

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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2 Comment

  1. […] you know there is a savory version of bread pudding? You’ll love it! I shared the recipe a long time ago, so don’t […]

  2. Reply
    Sweet Sensation-Bread Soufflé «
    January 13, 2014 at 1:56 pm

    […] thrown away. I reflected on that in the story Our Daily Bread and I shared our recipe of savory Bread Soufflé. This sweet version is similar to the bread pudding that so many favor. The best part is that you […]

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