Mott’s Breakfast Soufflé

Name: Mott’s Breakfast Soufflé
Yield: serves 6 to 8
Ingredients: 1 pound ground pork breakfast sausage; 8 slices white bread (I like Pepperidge Farm); 6 tablespoons (3/4 stick) unsalted butter, softened; 2 cups (8 ounces) grated sharp Cheddar cheese; 3 cups milk; 6 large eggs; 2 teaspoons dry mustard; 1 teaspoon hot sauce; Sea salt and freshly ground black pepper

December 14, 2011

Every Southern cook has his or her own version of this stratalike breakfast soufflé, but I’m willing to bet that each and every one begins with white sandwich bread. In the past, I’ve tried to fancy it up using challah or brioche or some other bread, but it was never quite as good. I first had this particular variation on a visit to Meridian, Mississippi, catering my cousin’s rehearsal dinner. My crew and I were working so hard we hadn’t even stopped to eat. One of the local ladies, Mott, brought us this soufflé, ready to bake. Hot out of the oven, it was utterly delicious. Note that it should be prepared the night before, allowed to soak overnight, and baked the following morning.

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