"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Overnight Cheese Souffle Recipe

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This recipe for Overnight Cheese Souffle, by , is from Our Combined Culinary Genius Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorene Heil

Category:
Category:

Ingredients:  
Ingredients:  
4-5 day old Italian or French, crusts removed and cut into cubes
1 t dry mustard
4 eggs
1 pinch nutmeg
2 c milk
c cheddar cheese, shredded
Salt and freshly ground pepper

Directions:
Directions:
Preheat oven to 350. Grease a 2 quart casserole or souffle dish. Place bread cubes in dish. In a medium bowl, beat eggs and milk until well blended. Add dry mustard, salt and pepper to taste, and a pinch of nutmeg. Mix well. Pour egg mixture over bread cubes. Add shredded cheddar and mix gently. Refrigerate overnight. Bake souffle, uncovered, for 1 hour or until puffed and golden brown.

Personal Notes:
Personal Notes:
This is another of those recipes that Mom loved to make for company and special occasions.

 

 

 

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