Piave soufflé

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  • 300 g (12 oz) Piave Medium
  • 300 g (12 oz) sliced white bread
  • 2 eggs
  • 1/2 liter (1 pint) milk
  • butter
  • nutmeg, salt, pepper to taste


4 servings – Medium difficulty

Grease baking dish well, with butter. Lay out slices of bread. Cut Piave Medium into approximately 1/2 inch slices, laying them alternately between the bread as roof tiles. In a mixing bowl, beat eggs with milk, then add salt, pepper and nutmeg. Pour into baking dish to moisten half the thickness of the bread. Dot with butter and bake in hot over about 1/2 an hour. Serve piping hot in the same baking dish.