184 souffle recipes

Spam Denver biscuit souffle with a pressed biscuit crust, cream cheese and cheddar filling, cubed Spam, green pepper, and onion. A puffy, Denver omelet-inspired bake with a biscuit base.

Ricotta souffles with raspberry sauce are light, puffed individual desserts baked in a water bath with lemon zest, vanilla, and cinnamon. Slashed open at the table and filled with bright raspberry sauce.

Huevos ranchero casserole souffle with whipped eggs, cheddar, corn, and jalapenos baked over blanched whole bell peppers. Puffy, golden, and loaded with Tex-Mex flavor, served with warm salsa on top.

New Orleans-style whole artichokes stuffed with oyster souffle and topped with oyster sauce. A dramatic, savory showpiece for seafood lovers.

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Fallen chocolate souffle cake: a dense, fudgy flourless-style cake of bittersweet chocolate, almond, and egg whites that puffs then collapses into a crackled top. An elegant, almost gluten-free dessert.

Vegan chocolate Grand Marnier souffle made with tofu, cocoa, honey, and soy milk. No eggs, no butter, processed smooth in a food processor and baked until puffed.

Layers of mayo-spread French bread, sauteed tuna with vegetables, and cheddar cheese soaked in an egg and tomato custard, then baked until golden and puffy. Part strata, part souffle, all comfort.

This frozen blackberry souffle is creamy, rich and fruity with the fluffy texture. When you have the first bite, it's going to be difficult to stop going back for more and more...

Three-layer chocolate souffle cake filled and frosted with homemade chocolate pudding made from scratch. Light, airy layers meet thick, velvety custard.

Feather souffle roll bakes an ethereal egg-white souffle flat in a jellyroll pan, then rolls it around a cream cheese shrimp filling with horseradish and sour cream. An elegant sliced appetizer.

Brussels sprout casserole with corned beef, egg noodles, and Velveeta in a milk sauce. A hearty, old-school baked dish that uses up leftover corned beef.

Marjoram spiced souffle made by steaming in a cheesecloth.

Baked rice souffle with a creamy milk-cooked rice base, whipped egg whites for lift, and a homemade raspberry sauce. A light, elegant French-style dessert with a golden top.

Cheese and chile souffle with cheddar, hot salsa, and a classic bechamel base. Make it ahead and refrigerate or freeze up to 2 months before baking.

Light, puffy Swiss cheese and mushroom souffle with a splash of sherry and a hint of nutmeg. A show-stopping vegetarian main dish that rises to the occasion every time.