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Categories:
unsalted butter milk heavy cream Bread eggs herbs fresh spinach leaves paprika nutmeg pepper salt hearts cheese Mozzarella cheese Gruyere butter
Viewed: 45 - Published at: 7 years agoIngredients
- 1 tablespoon unsalted butter
- 2 12 cups whole milk
- 12 cup heavy cream
- 6 slices day old bread, torn into small pieces
- 5 eggs
- 1 cup minced herbs (tarragon, basil, chives, thyme, marjarom, mint, italian parsley)
- 1 cup fresh spinach leaves, chopped
- 18 teaspoon smoked spanish paprika
- 18 teaspoon freshly grated nutmeg
- 14 teaspoon pepper
- 34 teaspoon salt
- 10 ounces frozen artichoke hearts (thawed & chopped)
- 14 lb parmigiano-reggiano cheese, grated
- 14 lb mozzarella cheese, grated
- 12 lb gruyere, grated
- butter
Method
- Preheat the oven to 425 degrees - preferably convection oven.
- Generously butter a 3 quart souffle dish (or if you prefer a crustier souffle with more crisp edges use a 2 inch deep by 10 inch roasting pan).
- Beat the milk and cream together in a shallow container.
- Add the bread to the milk and cream - set aside to soak for 15 minute.
- Meanwhile whisk the eggs, herbs, spinach, paprika, nutmeg, pepper and salt in a medium bowl.
- Squeeze the bread gently to extract the milk.
- Whisk the milk into the egg-herb mixture.
- Stir in the soaked bread, the artichokes and the cheese.
- Pour into the buttered baking dish.
- Dot the top with butter.
- Bake in a preheated overn for 35-40 min or until golden brown on top, set in the center and bubbling.
