"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Cheese Souffle Recipe

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This recipe for Cheese Souffle, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bunny Dehaan
Added: Monday, February 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 slices white bread
1 lb. medium sharp Tillamook cheese
4 eggs
2 cups of milk
1 tsp. salt
1/2 tsp. dry mustard

Directions:
Directions:
Remove the crust from the bread, and cut into cubes. Grate the cheese. Beat eggs well. Combine bread, milk, salt, dry mustard and cheese. Pour into a casserole dish and let stand overnight in refrigerator. (Remove from fridge and let stand at room temp for 15 minutes before baking or it will need longer cooking time) Bake at 300 for 1-1/4 hours or until knife inserted in center comes out clean.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
My friend Denise Dubois in San Ramon served this at a brunch, accompanied by fresh fruit, croissants, rolls, juice, muffins and coffee. It's been a favorite of mine for brunch ever since!

 

 

 

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