Christmas Morning Souffle Food

CHRISTMAS MORNING SOUFFLE

Steps:

• In a large skillet, cook the sausage over medium heat for about 15 minutes.
• Stir often to crumble the meat.
• Remove the sausage and drain on paper towels.
• While the sausage is cooking, whisk the eggs in a large mixing bowl.
• Add the milk, mustard, salt, and pepper.
• Cut the bread into 1-inch cubes.
• You should have 4 1/2 cups of cubes.
• Stir the bread cubes into the egg mixture.
• Add the sausage and cheese and stir well.
• Lightly spray a 13 x 9 inch baking dish with nonstick cooking spray.
• Pour the egg mixture into the prepared dish.
• Cover and chill overnight.
• Uncover and bake at 350° for 1 hour.

CHRISTMAS CAKE SOUFFLéS

Steps:

• Heat oven to 180C/160C fan/gas 4 and put in a baking tray to heat up. Grease 4 x 150ml ramekins, then add some sugar to each and shake to coat before tipping out the excess.
• Whisk the egg whites until stiff peaks form, then add the sugar and continue whisking until stiff again. In a big mixing bowl, stir together the custard and crumbled cake. Stir in a quarter of the egg whites, and very gently fold in the rest using a big metal spoon until the mixture isn't too streaky.
• Divide the mixture between the ramekins, running your finger around the top inside of each to leave a 'gap' between the mixture and the ramekin just at the very top. Bake for 12-15 mins until risen and golden. Meanwhile, warm the caramel sauce.
• Serve the hot soufflés immediately, with jugs of warm caramel sauce for people to pour into theirs.