Oatmeal Souffle

Ah, breakfast.  One of our favorite meals, yet there really is no variation of what's for breakfast.  Eggs, pancakes, french toast, waffles, bacon, sausage.  It's quite easy to get stuck in a rut. 

I had gotten a Breakfast cookbook a few years ago, sheerly for the reason that it was just that:  breakfast food and breakfast food only!  And yesterday, we dusted it off to try something different:  Oatmeal Souffle.  I've never made a souffle, and I can't take the credit for this one either, because it is all Brian's doing.  (he's the one that's usually despondent over the lack of variety in breakfast food so it's only fitting that he found this recipe.)  It also used a lot of ingredients that we had kicking around in the house, which is always appreciated.  We bought a mammoth-sized box of instant oatmeal packets at BJ's recently, and neither of us like the plain ones.  Two blocks of cream cheese that I had bought to make a dip, only to not go to the party AND later discover that I bought fat-free.  (ok for baking, not ok for bagels)  Golden raisins left over from Christmas baking.  Into the souffle they go!

 It baked up almost like a cake, and it looked like it had a golden brown, biscuit-crisp crust.  But when you cut into it, instead of being crispy the result was soft and creamy.  The recipe said to serve with warm milk or creamer, instead we opted for peach butter.  Delicious!