Christmas Breakfast

This is one of the easiest versions of this I have ever made and one of the best. This could well be the definitive version of this breakfast classic.

NEVER-FAIL SOUFFLE

(serves 8)

12 eggs

1. 2 cups half-and-half
   
2. Pinch red pepper flakes
   
3. 3 cups grated extra-sharp cheddar
   
4. 1 loaf white bread, crusts removed and bread cut into 1-inch cubes
   
5. Salt and freshly ground white pepper
   
6. 6 tablespoons butter, melted
   

1. Beat eggs, half-and-half and red pepper flakes together in a large bowl until well mixed and set aside Sprinkle 1 cup of the cheese on the bottom of a 9" x 12" baking dish. cover cheese with two-thirds of the bread and season to taste with salt and pepper. Repeat layering seasoning second layer with salt and pepper and the remaining cheese and bread, ending with a layer of cheese. Pour egg mixture evenly over cheese and bread then drizzle with melted butter. Cover and refrigerate overnight.

2. Allow souffle to come to room temperature. Preheat oven to 350 degrees. bake souffle until puffed and golden, about 45 minutes.

I cut this recipe in half and it would have fed six people nicely.