Bread and Cheese Soufflés
40 mins 
4 
INGREDIENTS
Metric
Imperial
- 120 g SASKO LOW GI ALL-IN-ONE WHITE BREAD (approx. 4-5 slices with crusts cut off)
- 180 ml milk
- 80 g cheese (grated)
- 1/2 tsp salt
- Pinch pepper
- 1/2 tsp paprika
- 1/2 tbsp. dijon mustard
- 1/2 tbsp fresh parsley (chopped)
- 5 extra-large eggs (separated)
- 4.23 oz SASKO Low GI All-In-One White Bread (approx. 4-5 slices with crusts cut off)
- 6.09 oz milk
- 2.82 oz cheese (grated)
- 1/2 tsp salt
- Pinch pepper
- 1/2 tsp paprika
- 1/2 tbsp. dijon mustard
- 1/2 tbsp fresh parsley (chopped)
- 5 extra-large eggs (separated)
METHOD
- Preheat the oven to 200°C
- Put the bread into a mixing bowl and pour over the milk. Allow to sit and absorb for 10 minutes.
- Grease 4 medium-sized ramekins (approx. 10cm in diameter and 7cm high) and place them onto a baking tray
- Add the cheese, salt, pepper, paprika, mustard, fresh parsley and eggs yolks to the bread mixture and mix with electric beaters until well combined
- In a separate mixing bowl beat the egg whites until stiff peaks form.
- Add the egg whites to the cheese and bread mixture and fold through gently until just combined.
- Spoon equal amounts into each ramekin and bake in the centre of the oven for approximately 25 minutes or until fully risen and golden brown on top.
- Serve immediately as they will begin to fall 2 minutes after being removed from the oven.
OTHER RECIPES
10-12 minutes min 
15- 20 mini scones or 10-12 normal scones 
