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Never-Fail Breakfast Soufflé

It's not a classic soufflé, but this dish makes a delicious centerpiece for a holiday breakfast any time of the year. Quick and easy, it is best assembled the night before it's served. From: Saveur SERVES 8

12 eggs
2 cups half-and-half *
Pinch red pepper flakes
3 cups grated extra-sharp cheddar
1 loaf white bread, crusts removed and bread cut into 1" cubes
Salt and freshly ground white pepper
6 tbsp. butter, melted

* Note - Half & half translates to half cream, or a blend of whole milk and thick/double cream - the recommended proportions vary from equal parts to four parts whole milk with one part heavy cream. It should average 10 to 12% fat. Due to its lower fat content than cream, it can't be whipped.

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" × 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) with 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.

Allow soufflé to come to room temperature. Preheat oven to 350°. Bake soufflé until puffed and golden, about 45 minutes.