10 slices of stale bread
250 g smoked bacon
200 g DODONI grated cheeses mix
150 g DODONI Kefalograviera grated
800 g fresh DODONI full fat milk
½ tsp nutmeg
2 sprigs of fresh oregano
2 sprigs of fresh thyme
Freshly ground pepper
2 tbsp. fresh DODONI butter, for greasing the pan
Preheat the oven to 180 oC
Heat a non-stick pan over medium to high heat.
Cut the bacon into pieces, toss it in the pan, and cook until golden brown for about 4 minutes. At the same time cut the slices of bread into small pieces and put them in a bowl.
Once the bacon is ready, move it to the bowl with the bread with a slotted spoon, then add half of the grated cheese, the herbs (chopped) a pinch of salt and pepper, and mix well. Melt the butter in a small saucepan over low heat. Use a pastry brush to grease the bottom and sides of the pan (25x33).
Place the bread and bacon in the pan and spread out evenly with your hands. In a mixing bowl, whisk the eggs until frothy for about 2 to 3 minutes. Mix in the milk, nutmeg, a pinch of salt, and a pinch of pepper for a few seconds. Pour the mixture evenly over the bread into the pan and sprinkle with the remaining grated cheese evenly over the entire surface.
Bake it in the middle of the oven for 30 to 35 minutes.
Let it cool for a while.
Cut the soufflé into portions, serve and enjoy.