Lucy’s Crockpot Cheese Soufflé

Welcome back to the All Things Southern kitchen. Today’s recipe is a tribute to the memory of a great southern cook and my late mother-in-law, Lucy Lowry Tomlinson.  I remember being a young bride and thinking that Lucy’s Crockpot Cheese Souffle sounded a little too tricky for my skills. Little did I know it was a layer and pour type of thing. Here let me walk you through the steps. You’ll love the flavor and you’ll enjoy serving something that might not be in your normal rotation of recipes.

Lucy’s Crockpot Cheese Soufflé

14 slices fresh bread, crust removed

3 cups grated sharp cheese (not preshredded)

2 tablespoons butter

6 eggs

3 cups milk (or half and half)

2 tablespoons Worcestershire sauce

Salt and pepper to taste

½ teaspoon paprika

 

First, we’ll grease the crockpot well with butter. Otherwise, our soufflé will stick. Next, we’ll take fourteen slices of fresh bread and remove the crusts. (FYI, we can chop these ends up later and make croutons out of ‘em.) Once we remove the crusts, we’ll tear the bread into bite-size pieces.  We’ll place half of our bread in it and we’ll top the bread with a cup and half of grated sharp cheese and a tablespoon of butter. Special note, don’t use the pre-shredded cheese in this dish.

Now we’ll repeat those steps using the rest of the bread, another cup and half of sharp cheese and another tablespoon of butter. Then we’ll beat six eggs and blend them into three cups of half and half or milk. The half and half will give it a little creamier consistency. We’ll add a couple tablespoons of Worcestershire sauce to the eggs and milk along with a half teaspoon each of salt and pepper. We’ll pour this over the bread and cheese and sprinkle the top with a half teaspoon of paprika and you’re done! TaDa! Folks, just cover and cook on low for 4 to 5 hours. Enjoy Lucy’s Crockpot Cheese Soufflé, y’all. It’s good eating from the All Things Southern kitchen to yours~

Hugs,
Shellie