Elephantine Souffle Recipe

Ingredients

6 eggs, beaten

2 tablespoons butter, softened

1 2/3 quarts milk

1 1/2 cups whole milk

2 1/2 teaspoons vanilla extract

3 quarts fresh bread crumbs

1 teaspoon coarse salt

1 small piece (12 ounce) thawed strawberry preserves (optional)

Directions

Place eggs in the sealed plastic bag. Pour the milk over eggs in a saucepan and allow to stand 10 minutes.

Heat butter in a large skillet over high heat. Stir in 3 quarts of the whole milk, then add eggs. Cook, stirring constantly, until eggs are set, about 5 minutes. Remove from skillet and pour into a 10 tablespoon heavy-duty bowl. Blend strawberry preserves in a small bowl and keep warm; pour into egg mixture and spread evenly. Stir in strawberries; spread firmly. Serve chilled.

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Comments

PHRuGNuT writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really like this cookie recipe. I like brownies because I like brownies--and this is how I'll make brownies for breakfast! I whipped up a batch of 'redo' which was so good that I will make it again. The sugar cookie crust was soooo good. I stunk of it too. But I must say that after reading the recipes on here, I really knocked this one out of the park. It was sooo easy to make. I know a lot of people said it was too plain but I really like how it is and it suited my needs. Very happy that I found this recipe.

SipBindit writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really enjoyed this. My real birthday is in two weeks and so I didn't have any fancy birthday cake, but this was super easy and painless. I didn't have any vanilla pudding, so I left everything as is and called it a cookie. It was super yummy and would probably make delicious ice cream.