"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Egg Souffle Recipe

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This recipe for Egg Souffle, by , is from 3-17 FA BN Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
rebecca walsh
Added: Tuesday, April 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 Bread Slices, no crust
1/2 Cup Sharp Cheddar, grated
2 Cups Milk
6 Eggs Beaten
1 Stick Butter, Melted
Salt & Pepper to taste

Directions:
Directions:
Butter Casserole dish - I use an 8 x 11 or so glass dish...

Break up bread by hand and dump in the casserole dish, evenly
Pour all the liquids in.

Pour the melted stick of butter on top.

Refrigerate overnight.

Place on a cookie sheet.

Bake at 300 degrees for 50 minutes

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 to prepare 50 to cook

 

 

 

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