I’m a huge sucker for deals. The other day I wanted ice cream and was going to buy a pint, but then saw that for just $1 more I could get TWO half-gallons (a two for the price of one deal). So I ended up getting those, only to realize when I got home that I’d accidentally bought LOW FAT ice cream (egads!) So I feel like I got suckered into buying a product that I didn’t want. That said, we’re still eating the ice cream; it’s just not as good.
That story was just an intro to say that this dish is a really good deal. It’s very, very little work for a lot of return-literal “ooh”s and “aah”s. My friend Chris (who, incidentally, made one of my favorite sites involving Rodents Of Unusual Size) sent this to me via one of those chain-email recipe exchange things that never work. Lucky for me I got this recipe, which I’ve made again and again since 2011.
You’ll maybe not want to whisk life and limb for this souffle, but definitely try it to your fullest CAPacity
I realize I took the above photo a little bit late- the first thing you want to do is put a stick of butter in your pan of choice (Chris likes deep and narrow; I like whatever I have on hand), and stick it in your oven, which you’ll heat to 425.
Not a pun: I think I’ll start calling grilled cheese sandwiches “butter melts”. Sounds so good right now.
While the butter is melting, put all your other ingredients in a bowl and whisk, whisk away. I do the eggs first, then other stuff.
I hate it when people sugar-coat bad news
Just give it to me and maybe I”ll figure out if it’s a mixed blessing or not
By the time your oven is preheated, your butter should be melty and bubbly. Pull out the pan, pour your bowl of delicious stuff right on top of the butter, and toss it back in the oven.
If someone with ombre blonde-brunette hair hangs from her knees on monkey bars, would you call her upside-Brown?
This POURcelain dish is perfect for what’s happening here.
Who needs root beer floats when you can have a butter float?
After thirty minutes, you’ll have a gorgeous, poofy souffle that took none of the work compared to usual souffle recipes. I’ve had it with cinnamon sugar on top, maple syrup, or my favorite, toss on cut up berries (any kind) and a spoonful of sugar- the heat will slightly cook the berries and sugar. Serve IMMEDIATELY (or the poof will go down) with a side of berries. I love the almost crispy chewy crust in contrast with the creamy center pieces. It’s all delicious.
Chris’s French Toast Souffle
1/4 cup (1 stick) butter
1.5 cups milk
6 TB sugar
3/4 cup flour
1/4 teaspoon salt
Optional toppings: more sugar, cinnamon, maple syrup, berries…
Put the stick of butter in a pan, place in oven, and preheat oven to 425.
Whisk eggs in a bowl. Add milk, sugar, flour, and salt and mix until smooth.
If the butter isn’t bubbling yet, wait. When it is, pour batter into the pan over butter.
Bake for 30 minutes.
Serve immediately with desired toppings.