Cheese Sandwich Souffle

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“Good brunch or lunch dish...or for dinner with soup and a salad. Prep time includes refrigerator time.”
1hr 55mins

Ingredients Nutrition

  • 8 slices homemade-style white bread, 3 to 4 inches square,crusts removed
  • 14 lb thinly sliced cheese (Muenster, provolone, fontina or Gruyere)
  • 2 ounces prosciutto or 2 ounces boiled ham, thinly sliced (optional)
  • 3 large eggs
  • 2 cups whole milk
  • 12 teaspoon kosher salt


  1. Preheat oven to 350°.
  2. Lightly butter an 8-inch square baking dish and arrange 4 slices of bread flat on the bottom.
  3. Cover each with equal amounts of cheese and ham, if using.
  4. Top with remaining bread.
  5. Beat eggs lightly in a small bowl and pour in milk.
  6. Season with salt and blend well.
  7. Pour over sandwiches, cover and refrigerae for 1 hour.
  8. Bake sandwiches, uncovered, until lightly browned around the edges and set in the center, 40-45 minutes.
  9. Serve hot.

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