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Cornflake Topped Egg Soufflé

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
545 min
SERVINGS
8 servings
Breakfast
Cornflake Topped Egg Soufflé
Ingredients
  • 16 slices white bread, with crusts trimmed
  • 8 ounces shredded Cheddar cheese
  • 1 1/2 cups shredded Swiss cheese, divided
  • 3 cups milk
  • 7 eggs
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Dijon mustard
  • 3 cups cornflakes cereal
  • 1/4 cup margarine, melted
Instructions
1
Begin by coating the interior surface of a 9x13-inch baking dish with a thin layer of butter. Cut the bread into uniform, 1/2-inch cubes for even cooking.
2
Next, fill the prepared baking dish with half of the bread pieces, followed by a generous sprinkling of Cheddar cheese. Then, evenly distribute another 1 cup of Swiss cheese over the top layer of bread.
3
Layer the remaining bread cubes on top of the Swiss cheese, creating a uniform and even layer. In a separate bowl, whisk together milk, eggs, onion powder, and mustard until the mixture is smooth and well combined. Pour this liquid mixture over the bread layer.
4
Finish by sprinkling the remaining 1/2 cup of Swiss cheese over the top of the bread, followed by covering the dish with aluminum foil and refrigerating it for at least 8 hours or overnight.
5
The next morning, preheat your oven to 375 degrees F (190 degrees C). In a separate bowl, mix together cornflakes and melted margarine until the cereal is evenly coated. Spread this mixture evenly over the top of the casserole.
6
Bake the casserole, covered with foil, in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, allowing the top layer to brown and crisp.