Soufflé Croûton Slice

Oct 20, 2021 | 0 comments


Soufflé Croûton Slice

Soufflé Croûton Slice

I went to a Cookalong recently where we all took a different soup. I tasted 10 soups that day, which was fabulous! All of them very different.

One of the members also brought Mary Berry’s Wonderful Soufflé Croûtons, which truly were rather wonderful. I can’t find a link for them that is Mary’s, plenty of people using the recipe though!

They were very moreish and I got to wondering, as I do, if I could make a dinner using them, rather than just a nibble.  I decided that if I made them as a slice, rather than cubes, it would work very well for dinner, although a pile of cubes would also be rather luscious.

It worked really well and made a rather fabulous dinner!

How Do I Make Soufflé Croûton Slices

For 4 people, cut 4 x 1″/2.5cm slices from a loaf that is 2-3 days old. I cut the crusts off as recommended in Mary’s recipe, but for a full slice like this I wouldn’t bother next time.

Mix together soft cheese, butter, grated cheddar and melt over a low heat. Add in a couple of well beaten eggs.

The mixture will look pretty curdled, but it doesn’t seem to matter.

Now dip each slice of bread in the mix and make sure all sides are covered. Place on a baking sheet.

You can freeze at this stage for about a month. Bake from frozen allowing 5 minutes extra.

Bake in a hot oven for about 15 minutes, turning over halfway through.

Once puffed and golden, serve immediately with a side salad of dressed leaves, or slices of tomato and red onion.


What Are Soufflé Croûton Slices Like?

They are deeply savoury, crispy on the outside, soft on the inside. Very moreish, so you might like to make a couple of extra slices!

From the recipe card quantities, I got 5 slices and a tray of bites too, which I froze, ready for snacky time some time in the next month. The tray was an extra 2 slices of bread, so 7 slices in all. I wanted to use up every scrap of mix, no surprise there!

Soufflé Croûton Slice - cubes, ready to be frozen

A tray of cubes all ready to be frozen. There are 2 slices of bread there.

And here they are all crisped up and gorgeous. Me and my husband had these for a snacky tea and they were flipping gorgeous!

Soufflé Croûton Slice - small cubes

I made 2 slices each for dinner, as 1 didn’t feel like enough, but 1 was plenty, wouldn’t have been able to manage 2. So the 2 extra cooked ones were put to one side, and the 1 uncooked one went in the freezer for future meals, along with the cubes.

You need to open freeze first, before wrapping and bagging.

I had the extra cooked ones for lunches on the next 2 days and heated them up with 2 minutes in the toaster which worked really well.

This was an unusual and very tasty tea. We had salad leaves with ours, with a drizzle of balsamic. They would also make a delicious lunch, breakfast or brunch, perhaps with a poached egg and some bacon.

Do have a go at these, they are very scrummy, and really don’t take much time to make.


What Changes Can I Make?

The original recipe was for the smaller size of croutons. If you want to do those, cut each slice into 1″/2.5cm cubes and it’s probably best to remove the crusts if doing the cubes. Dip in the same way, baking for 10 minutes.

The original also used 2 egg whites, but I can’t be doing with bits of egg hanging about in the fridge, so I used 2 whole eggs, well beaten to a froth.

  • You could add a good squirt of tomato puree
  • or a grated clove of garlic and a tsp of fresh grated ginger
  • chop some sun dried tomatoes and stir through
  • add a few chopped olives
  • add a finely sliced onion
  • use wholemeal bread if you prefer it
  • I would always use a mature Cheddar, but if you don’t like strong cheese, try a mild version
  • swap some of the Cheddar for a blue cheese, I would try a quarter first, then if that wasn’t strong enough, go for a half
  • use some ketchup for dipping if you like


Other Croûton Ideas

Panzanella with lovely sun ripened tomatoes.

An Autumn Panzanella



mushroom soup

Mushroom soup with croutons



Soufflé Croûton Slice
Soufflé Croûton Slice

Soufflé Croûton Slice

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Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
freeze by Hare Krishna from the Noun Project
Freezes Well
No Nuts by Llisole from the Noun Project
Nut Free
Vegetarian by Philipp Petzka from the Noun Project
Servings: 5 slices, plus a tray of cubes
Cost per portion 28p
Calories: 511kcal
Author: Thrifty Lesley
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  • 75 g cream cheese the value brand
  • 150 g butter
  • 150 g cheddar
  • 2 eggs
  • 7 slices white loaf 1"/2.5cm thick, about 80g each


  • Cut 7 x 1"/2.5cm slices from the loaf. You really need an uncut loaf for this. Even thick cut bread is not thick enough.
  • Grate the Cheddar
  • Put the Cheddar, cream cheese and butter in a saucepan and gently melt. It will curdle, but that doesn't matter
  • Beat the eggs to a froth
  • Add the eggs to the cheese saucepan
  • Dip each slice of bread into the cheesy mixture, making sure every surface is coated.
  • Place as many slices as you need now on a baking sheet.
  • Bake in a hot oven for about 25 minutes, turning over half way through. Gas Mark 7 / 425F / 220C / 200C Fan
  • Serve immediately

Remaining slices

  • Open freeze the remaining slices, before wrapping and bagging
  • You may like to have some snacky cubes. If so, cut as many slices as you want into 1"/2.5cm cubes before dipping and freezing
  • Cubes will take about 10 minutes in the oven, don't forget to turn over half way through
  • Any frozen slices or cubes can be baked from frozen, when you will need to add about 5 minutes extra to the cooking time.


you can substitute a strong and mature cheddar for the parmesan 


Nutrition Facts
Soufflé Croûton Slice
Amount Per Serving
Calories 511 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 19g119%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 127mg42%
Sodium 754mg33%
Potassium 204mg6%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 5g6%
Protein 16g32%
Vitamin A 964IU19%
Vitamin C 1mg1%
Calcium 288mg29%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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