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Mock Cheese Soufflé  Recipe

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This recipe for Mock Cheese Soufflé , by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Dorian
Added: Friday, March 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 slices bread
1 lb. sharp cheddar, grated
3 eggs, lightly beaten
2 c. milk (1 & 1/2% is ok)
1/4 c. melted butter (~ butter substitute)
Salt & pepper to taste
Paprika

Directions:
Directions:
Note: Make this in TWO moderate sized baking dishes in order to maximize the crusty, cheesy part around the edges.
Tear bread into modest-sized pieces and put a layer of torn pieces on the bottom on each baking dish. Top with a layer of grated cheese. Add another layer of torn bread pieces. Top with another layer of grated cheese.
Mix together the lightly beaten eggs, the milk, the salt & the pepper and pour all over the cheese/bread combination. Trickle the melted butter or butter substitute (I use "I Can’t Believe It's Not Butter") over everything and sprinkle the top with paprika. Refrigerate for at least an hour up to overnight. Take out of the refrigerator 10 or 15 minutes before baking, uncovered, for about an hour at 350 degrees; it should be lovely and brown all over and crunchy brown at the edges. Let stand for a few minutes before serving.

Personal Notes:
Personal Notes:
This recipe was served for Sunday morning brunch by Louise Thomas, the Pennsylvania - German-speaking mother of one of my earliest Bryn Mawr students, on an occasion when I was staying at their house in Hamburg, Berks County, Penna, early in my work on Pennsylvania German. She gave me the recipe and I've been serving it ever since.

 

 

 

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