The big cheese? Our mini soufflés. Despite their size, they’re surprisingly big on cheddar taste. And every bite has the creamy fluffiness you’d expect from King’s Hawaiian.
Trim crusts from bread slices and cut into 1/2-inch cubes.
Beat the eggs in a large mixing bowl. Add milk, cheese and Worcestershire sauce. Mix together, then stir in the bread.
Let stand for 15 minutes.
Put 1/3 cup of the soufflé mixture into buttered muffin cups in a muffin tin.
Place the muffin tin into a jelly roll pan filled with 1/2 inch of water.
Bake at 375° F until set, about 25-30 minutes. Remove when they have puffed up and are slightly brown on top.
Sprinkle chives on each soufflé for garnish.