Gorgonzola Souffle

Karl Strasser


This is the same recipe that the steak houses and chop houses make.


☆☆☆☆☆ 0 votes

25 Min
1 Hr 30 Min


  • 1 lb
    gorgonzola cheese or blue cheese crumbled
  • 2 qt
    white bread, small dice
  • 2 2/3 c
    half and half
  • 2 2/3 c
    heavy cream
  • 4 large
  • 1/3 tsp
    white pepper
  • 1/3 Tbsp
    kosher salt

How to Make Gorgonzola Souffle


  1. Combine all of the ingredients in a large mixing bowl and let the bread fully saturate in the half & half.
  2. Using 6 oz. Ramekins coat the inside with butter and heat in the oven until warm, then fill the ramekins with the mixture 1/4 inch from the top and let sit for twenty minutes.
  3. Now place the souffles in a 2 inch pan and fill half way with hot water to bake the souffles in a hot water bath.
  4. Back in the oven at 325 degrees F. for one and 1/2 hours or until a toothpick comes out clean
  5. Serve hot. Let cool and wrap individually with saran wrap and reheat and serve at a later time.

Printable Recipe Card

About Gorgonzola Souffle

Main Ingredient: Dairy
Regional Style: French

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