Swiss Woods Souffle Recipe

5 3 5
Swiss Woods Souffle Recipe
Swiss Woods Souffle Recipe photo by Taste of Home
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Swiss Woods Souffle Recipe

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5 3 5
Publisher Photo
I developed this recipe to serve at breakfast to the guests at my bed and breakfast.—Debrah Mosimann, Lititz, Pennsylvania
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 8 to 10 slices bread, torn in pieces
  • 5 eggs
  • 2 cups milk, divided
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted or 1 cup thick homemade white sauce with 1/2 cup sauteed mushrooms
  • 1/2 cup shredded Gruyere cheese
  • 1/2 cup shredded Emmenthaler Swiss cheese

Directions

Arrange bread in an ungreased 13-in. x 9-in. baking dish. Whisk together the eggs, 1-1/2 cups milk and seasonings; pour over bread and set aside.
Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon over bread. Combine the soup, cheeses and remaining milk; spread over sausage.
Bake, uncovered, at 350° for 45-50 minutes or until the top is puffed and center appears set. Let stand for 5 minutes before serving. Yield: 6-8 servings.
Originally published as Swiss Woods Souffle in Country December/January 1991, p15

Nutritional Facts

3/4 cup: 353 calories, 23g fat (9g saturated fat), 178mg cholesterol, 823mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 17g protein.

  • 8 to 10 slices bread, torn in pieces
  • 5 eggs
  • 2 cups milk, divided
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted or 1 cup thick homemade white sauce with 1/2 cup sauteed mushrooms
  • 1/2 cup shredded Gruyere cheese
  • 1/2 cup shredded Emmenthaler Swiss cheese
  1. Arrange bread in an ungreased 13-in. x 9-in. baking dish. Whisk together the eggs, 1-1/2 cups milk and seasonings; pour over bread and set aside.
  2. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon over bread. Combine the soup, cheeses and remaining milk; spread over sausage.
  3. Bake, uncovered, at 350° for 45-50 minutes or until the top is puffed and center appears set. Let stand for 5 minutes before serving. Yield: 6-8 servings.
Originally published as Swiss Woods Souffle in Country December/January 1991, p15

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Stickroa User ID: 5740901 14238
Reviewed Jun. 20, 2011

"This looks really delicious, but I hate mushrooms. Any substitution ideas, or is this just one I'll have to pass on?"

MY REVIEW
belisamasana User ID: 4007311 11071
Reviewed Mar. 13, 2010

"I've made this a couple of times for company and even the picky eaters loved it. It's like a fancy biscuits and gravy and it's sooo delicious! Excellent for a brunch."

MY REVIEW
cookiec48 User ID: 4481717 7801
Reviewed Dec. 29, 2009

"My aunt made this for a Christmas brunch....it got RAVE reviews!!!!"

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