Step 1

Heat the oven to 190C. Butter a 6-cup capacity ovenproof dish well.

Step 2

Place the bread and milk in a medium-sized saucepan and bring to boiling point. Remove from the heat, add the butter and cheese and leave to melt, about 5 minutes. Using a wooden spoon, beat in the egg yolks and season with salt.

Step 3

In a large clean bowl whisk the egg whites until soft peaks form, then using a large metal spoon fold a tablespoonful into the milk mixture to loosen it. Fold the remaining egg white through in a cutting and folding motion. Don't over-fold, it doesn't matter if some egg white is not completely folded through.

Step 4

Place in the prepared ovenproof dish, then run your thumb around the edge of the souffle mixture to help the souffle rise. Bake for 25 minutes without disturbing until well-risen and the top is brown. The souffle mixture should be just slightly runny in the centre, as it will continue to cook a little once removed from the oven.

Step 5

Serve immediately with a leafy green salad.