By Finn Hoogensen

This recipe creates a simple yet beautiful cheese soufflé. Preparation requires overnight refrigeration so plan ahead, for the following morning’s breakfast or brunch.

Ingredients
6 slices soft white bread
Butter, enough for one side 
   of each bread slice
400g grated sharp 
   cheddar cheese
8 eggs
700ml milk
3/4 tsp onion powder
1/2 tsp salt
1/2 tsp pepper

Take three slices of bread, butter each on one side only, then break them into small pieces and place in the bottom of a round baking dish. Spread half the grated cheese on top. Repeat those steps with the rest of the bread and cheese so that there are two layers in the dish.

In a separate bowl, break in the eggs and beat together with a fork. Add the milk, onion powder, salt and pepper and mix well before pouring over the bread and cheese layers. Cover and refrigerate overnight.

When ready to cook, place the dish uncovered in an oven preheated to 180C for 45 minutes to one hour. The soufflé is done when no raw egg comes out on a knife poked into the centre.