Lemon Artichoke Souffle
Nutrition Per Serving:
Instructions for Lemon Artichoke Souffle
Stir eggs, soymilk, mustard and salt in large bowl until blended; set aside. Stir artichokes, lemon peel and thyme in medium bowl until blended; set aside. Place basil sauce ingredients in food processor or blender and puree until smooth; set aside.
Cut crust off of bread. Place crust in food processor and process to fine crumbs; set aside. Place 6 slices bread in buttered 13x9x2-inch pan, covering bottom. Spoon lemon-artichoke mixture over bread. Sprinkle with cheese. Place remaining 6 slices bread over cheese. Pour egg mixture over top of bread. Cover and refrigerate at least 8 hours or overnight.
Preheat oven to 350°F. Let soufflé stand at room temperature1 hour before baking. Mix melted butter and reserved crust crumbs together. Sprinkle over top of soufflé just before baking. Bake at 350°F for 50 to 60 minutes until set and top is browned. Remove from oven and let stand 5 minutes before cutting. Serve with dollop of basil sauce.