The beauty of this tasty and impressive dish is that it can be prepared ahead of time for family and friends.
For this recipe you will need:
- 4-6 large slices sourdough bread, cut ¾-inch thick
- 5 slices cooked bacon, drained and crumbled
- 1 cup (4 oz.) grated sharp Cheddar cheese
- 3 eggs
- 2 Tbsp. Victoria Taylor’s Sicilian Seasoning
- 2 cups milk
Spray a 9 x 9-inch baking dish with nonstick vegetable spray. Place bread slices on bottom cutting in half to fit if necessary.
Sprinkle crumbled bacon over bread layer; top evenly with cheese.
In a medium bowl combine the eggs, milk, and Sicilian Seasoning. Whisk until frothy and well combined.
Pour egg mixture over bread and cheese. Cover dish with plastic wrap; refrigerate at least one hour or overnight before baking.
Preheat oven to 325°F. Bake soufflé uncovered 40 minutes, or until a knife inserted in center comes out clean. Allow to stand at least 5 minutes before cutting into squares.