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We will use a 23 x 30 cm pan or similar size.
Butter the pan well.
Lay down the half slices of bread. If necessary, cut a slice and fill the gaps in the bottom layer.
Put half the filling. We repeat layers with bread and layers with filling.
Sprinkle with the grated cheese.
We hit them eggs with the milk and pour the ingredients into the pan.
Let the soufflé stand for 15 minutes at room temperature.
Bake in a well preheated oven at 170°C in the air, for about 30 minutes until its surface is puffed up and golden brown.
We take it out souffle from the oven and let it stand for 15 minutes.
Cut our souffle into portions and serve.