It is great to reminisce about the last year; but, more importantly, I feel it is more important to ready ourselves for the year ahead. Planning ahead is to be commended and planning is an attitude and perspective. The outlook begins at home and I feel strongly that the responsibility is generated from bonding table conversations. It is the moment to rise and shine. It is not just a new day; it is a New Year! May your New Year be filled with good health, wonderful family moments and great planning. Try my Rise and Shine Cheese Soufflé to start the New Year. It is easy and the preparation is done the day before which leaves more entertaining time.

Rise & Shine Cheese Soufflé

Prepared the individual ramekin cups by spraying each with non-stick spray. Cut parchment baking paper to make a collar which allows the soufflé to be higher than the rim of the ramekin. Tie each parchment baking paper with cotton string to hold each collar in place.

With a mixer, beat 12 eggs, 2 cups of cream, 1 cup whole milk, ¼ cup of Kirsch and a dash of garlic powder.

Cut 6 cups of 1 inch cubes of egg bread from whole loaves. Mix in 2 cups of grated Gruyère cheese (or Beaufort cheese) and 1 cup of small bits of Port du Salut cheese into the egg mixture. Overnight, soak the egg bread in the egg and cheese mixture until the bread is soaked through.

Fill each ramekin with the bread, cheese and egg mixture to just above the ramekin rim since the collar will hold the bread in place. Pour in remaining egg mixture to fill each ramekin. Bake at 350˚F for 40 to 35 minutes until golden brown. Serve hot. Brush the tops with melted butter and sprinkle the tops of each soufflé with Parmesan cheese just prior to serving. © Kelly McBride Loft