Poor Girl Soufflee

What originally started out as a way to use embarrassingly old ingredients emerged as a divine success. Something old – WonderBread-like baguette, manchego cheese, salami, scallions – revived with something new – eggs, milk, my ramekins. The intention was a savory bread pudding, but it rose to such heights, I can call it a soufflee.

Savory Bread Pudding Soufflee

-preheat oven (or toaster oven) 375 degrees
-mince 1 scallion
-cut days (or weeks) old bread into 1/2″ cubes, about 2 cups
-whisk 2 eggs and 3/4 cup milk
-add scallions, 2T dijon mustard, 1/4t cayenne pepper, and 1/2t salt
-add bread, it should absorb the egg mixture with some extra liquid
-fold in 1/2 cup grated cheese and 1/4 cup diced salami
-pour mixture in 3-4 ramekins about 3/4 full
-sprinkle with extra cheese, if on hand
-bake for 40 minutes until risen and browned


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