Ham, chestnut and bread sauce soufflé
- December 2013
- Makes 4 soufflés
- Takes 20 minutes to make, 35 minutes to cook
This is one of those recipes that’s bound to impress and they use up Christmas leftovers too. A great recipe for lunch; these cheesy soufflés are made using leftover ham, bread sauce and chestnuts.
- 32.1g (17.1g saturated)
- 24.9g (6.5g sugars),
Freeze the soufflés at the end of step 4, well wrapped, for up to 3 months. Cook from frozen for 25 minutes until risen and golden.
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This easy vegetarian cheese soufflé recipe is sure to delight your dinner guests this Christmas.