Fake Souffle Casserole

Fake Souffle Casserole

My sister-in-law shared this recipe with me some time back and I’ve found it to be very versatile.  As with all of my recipes, it has a lot of wiggle room. You could add cubed ham, crumbled cooked bacon,  leftover cooked vegetables. Make it your own.

Fake Souffle Casserole


  • 4 cups cubed Bread - fresh or day old, white, wheat, rye, or pumpernickel - doesn't matter. Cut into 1" cubes enough to fit in the casserole dish you are using. Mine takes about 4 cups of cubed bread. Your pan might take more or less. Adjust accordingly.
  • 4 eggs
  • 2 cups milk
  • 2 cups grated Cheese of choice - sharp or mild or pungent, mix and match what you have on hand
  • Salt
  • Pepper
  • Optional Extras: herbs (oregano, basil, rosemary, etc), diced green onions, sun dried tomatoes diced, crumbled crisp bacon, diced ham, cooked vegetables, etc


  1. Grease a casserole dish or baking pan.
  2. Sprinkle a layer of bread cubes on bottom of casserole dish.
  3. Lightly salt and pepper. Add herbs or other optional extras.
  4. Sprinkle 1/4 cup (more or less) of cheese over the layer.
  5. Repeat layering bread, seasonings, extras, and cheese 3 more times for a total of 4 layers, ending with cheese.
  6. In blender mix 4 eggs with 2 cups milk. Pour over the bread/cheese layers in casserole dish.
  7. Put it in the refrigerator and let sit for at least half an hour so the bread can soak up the egg and milk mixture.
  8. Preheat oven to 350° F. Bake the casserole for 30 minutes or until the egg mixture is soft set. You can check by putting a knife into the casserole. If it comes out fairly clean, the egg is set.
  9. Serve as a side dish instead of potatoes or as a main dish on Meatless Mondays.

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