Every Southern cook has his or her own version of this stratalike breakfast soufflé, but I’m willing to bet that each and every one begins with white sandwich bread. In the past, I’ve tried to fancy it up using challah or brioche or some other bread, but it was never quite as good. I first had this particular variation on a visit to Meridian, Mississippi, catering my cousin’s rehearsal dinner. My crew and I were working so hard we hadn’t even stopped to eat. One of the local ladies, Mott, brought us this soufflé, ready to bake. Hot out of the oven, it was utterly delicious. Note that it should be prepared the night before, allowed to soak overnight, and baked the following morning.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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