Brioche Soufflés


1 VDFY #9481 Traditional Brioche Dough

1 egg

1 tbsp. milk

1 tbsp. chopped ham (or bacon, sun-dried tomato, mushrooms, etc.)

1 tbsp shredded cheese

1 tsp chopped fresh parsley (or chives, thyme)

Salt & Pepper


Thaw Brioche dough overnight under refrigeration for best results.

Pre-heat oven to 350°. Prepare 5” baking tin, ramekin, 5” skillet or large muffin pan liner, coat with non-stick baking spray.

Cut Brioche dough in to 6-8 pieces and place in baking vessel. Top Brioche dough with ham, cheese and chopped fresh herbs. Whisk egg with milk, salt & pepper and pour over dough and fillings. Top with an extra pinch of shredded cheese if desired.

Bake 20-25 minutes until egg is set and top is golden.

Serve warm or store under refrigeration and reheat to serve.

Makes: 1 (increase recipe to desired yield)