Monie Moore

Why You’ll Love This Recipe

Some dishes come in like a storm. This one walks in with quiet confidence and a 1972 typewriter signature.

This Never Fail Soufflé came from my Aunt Betty — my mom’s best friend and honorary aunt to all of us kids — and it’s been showing up at brunches, holidays, and “just because” mornings for decades. It’s crustless, creamy, golden, and comforting in that way only family recipes can be.

Hand to heart? It never fails. That’s not just the name. It’s a promise.

Ingredients for Never Fail Soufflé

1 lb Old English sharp cheddar cheese, grated
6 large eggs
1 stick real butter
14 slices white bread (crusts removed, cubed)
3 cups milk
1 cup heavy cream
Salt and pepper to taste
Paprika (for sprinkling)

How to Make Never Fail Soufflé

Start by grating your cheese and setting it aside — no shortcuts here, it’s the good stuff.

Trim the crusts from your bread, cube it up, and melt your butter in a small pan.

In a large mixing bowl, beat the eggs for one minute. Add the melted butter and beat for another minute. Then pour in the milk and heavy cream and mix it all together for a good two minutes.

Now you’ve got two choices:
You can pour it all together casserole-style
OR do it the Betty Lou way (aka the best way):

Grease a 9×13 pan and layer your bread cubes with the grated cheese, starting and ending with cheese. Sprinkle salt and pepper on the bread layers as you go. Pour the egg mixture over everything, then top with a light dusting of paprika.

Place the dish in a water bath and bake at 400°F for 10 minutes, then reduce heat to 325°F and continue baking for 30 minutes — or until golden, puffed, and slightly set in the center.

Monie’s Tips

Don’t skip the water bath — it’s what gives the soufflé that gorgeous texture.
Want to prep it the night before? Assemble and refrigerate, then bake fresh in the morning.
It reheats like a champ. Hello, next-day brunch.
Add a dash of hot sauce or chopped herbs if you’re feeling fancy.

Craving More Morning Glory?

If this soufflé gave you the courage to crack eggs with flair, you might also love:

Coming Soon: Asparagus and Fontina Frittata — elegant enough for brunch, easy enough for Tuesday.
Coming Soon: Cheesy Grits Bake — Southern, sharp, and soul-warming.
Coming Soon: French Toast Casserole — baked golden, spiced just right, and perfect for slow mornings with people you love.

Because mornings deserve a little magic — and something fluffy to fall in love with.

Need a Refresher on Technique?

Got questions? I’ve got answers. Feel free to shoot me a message if your question isn’t answered here.

How to separate eggs without cussing (hint: use three bowls — one for whites, one for yolks, one to catch your pride if you mess up)
What stiff peaks actually look like — and when to stop whipping
How to fold gently without losing volume (don’t stir like you’re mad — think soft hugs)

A Thought to Stir In:

Some recipes don’t go viral. They don’t get reinvented with trendy cheeses or go gluten-free just to keep up. They just stay. Stay in families. Stay in hearts. Stay delicious.

This soufflé is that kind of recipe. Aunt Betty gave it to my momma. My momma gave it to me. I’m giving it to you. Because feeding people well — simply, faithfully, and with sharp cheddar and love — is how we build something that lasts.

Your Turn: Faith in the Fluff

Have you ever tried a recipe that felt out of your league… until it wasn’t?

Let’s talk brave little wins. And soufflés that didn’t sink.What’s something in the kitchen — or in life — that once intimidated you, but now feels doable?

Pass it down, pass it around, pass it on.
If this recipe made you smile, pin it, print it, or share it with your people. That’s how flavors — and faith — keep going.

From my table to yours.