Cheese Soufflé

• 4 souffle molds (5 to 6 oz)
• 2 tablespoons grated parmesan
• 1 cup half & half (or a bit less, depending on the size of your molds)
• 2 tablespoons sun-dried tomatoes cut into very small dice
• 1 tablespoon chopped garlic
• 4 large egg yolks
• 4 ounces crumbled goat cheese
• 2 cups sour dough bread, crust removed and cut into 1/2-inch cubes
• 4 ounces Brie, rind (crust) removed
• Salt & pepper to taste

1. 1. Preheat oven to 375 degrees.
2. 2. Butter the inside of the souffle molds or use a non-stick spray. Coat the inside with grated Parmesan cheese.
3. 3. In a saucepan, heat the half & half, the sun-dried tomatoes and the garlic. In a glass bowl, mix the eggs, salt and pepper. Add the warm half & half to the eggs; do it slowly, to avoid cooking the eggs.
4. 4. Divide the bread into the buttered molds, making sure not to fill more than half of the mold.
5. 5. Top the bread with the divided cheeses and pour the half & half mixture on top. Let stand for a few minutes, until the bread had time to soak up the half & half. Using a fork, push on the bread to make sure all of it is wet.
6. 6. Place in oven and bake for 25 minutes or until the souffles are nice and golden brown. You can serve them in the souffle cup or let them rest at room temperature for at least 20 minutes, run a knife around the side to unmold and serve warm.

soufflue molds, parmesan, tomatoes, garlic, egg yolks, goat cheese, sour dough bread, crust, salt

Taken from www.epicurious.com/recipes/member/views/cheese-souffle-1223320 (may not work)