Brunch "Souffle" Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. sharp cheddar or mixture of asiago and cheddar
4 eggs
3 c. milk
1/2 tsp dry mustard
12 slices bread (wheat or white as you have on hand)
1/2 tsp salt
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Directions: |
Directions:Cut crust from bread. Grease large casserole. A soufflé dish if you have one.
Place 4 slices of bread in bottom of casserole, add a layer of grated cheese. Make 3 layers of each.. bread and cheese. Beat eggs with milk, salt and mustard.
Pour over bread and cheese.
Let stand in refrigerator overnight. (this allows the bread to absorb the milk and eggs and is a step that shouldn't be skipped).
Bake at 350º for 1 hour.
Ummmm. good... Serve with spinach or tossed green salad. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:15 mins |
Personal
Notes: |
Personal
Notes: This is another recipe from my BU days. I have made it often and it never fails to elicit a yumm. Get it to the table as quickly as you can when it is cooked before it "falls". I have learned to get the salad done and even served during the last few minutes the dish is in the oven. Then when the timer goes, you are ready to take your bows!!
Great vegetarian dish too.
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