maryann
Rosie

Bread Egg and Cheese Souffle - Cheese Pouf

Last Modified: 12/21/07
First Published: 05/31/07
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Views: 2333
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I found this recipe 40 years ago in an old Cosmopolitan magazine & have been using it ever since.

During the years, I have added wheat bread combined with a good white bread to add more flavor & different cheeses. I have also experimented with adding more eggs & cheese...

I like to beat the eggs and milk with salt, pepper and mustard first. Then I layer cheese & bread in a 2 qt casserole dish . This recipe also works if you make it the day before and cook it in the morning. Perfect to have it all prepared when you wake up! This recipe makes a nice addition for a brunch, perhaps served with bacon or sasuage.

Ingredients:

  • 8 slices white bread --no crusts
  • 1 8 oz cheese slices (american english)
  • 1/4 cup melted butter
  • 3 eggs beaten
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3/4 tsp dry mustard
  • 2 cups milk


Method:

Beat the eggs and milk with salt, pepper and mustard. Layer bread and cheese in a 2 qt casserole dish and pour the egg mixture over.

Bake in a 350 F degree oven for 30 minutes covered with foil. After that period, remove the foil and cook for another 30 minutes uncovered.

Update: I used both whole-grain white & whole wheat bread,cheddar cheese & I increased the temperature to 375F for the last 30 minutes.