Cheese Soufflé Puddings

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 4-6 slices white bread
  • softened butter
  • 3 egg yolks
  • ¼


Remove crusts from bread and cut each slice into triangles. Butter both sides of bread and line a soufflé dish with triangles so that the points stick out above the rim of the dish.

Beat egg yolks lightly with cream, mix in grated cheese and mustard, and season to taste with salt and freshly ground black pepper.

Beat egg whites until stiff and fold gently into cheese mixture. Sp