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    Eggs & Dairy: Frances Carter's Souffle


    Source of Recipe


    unknown

    List of Ingredients




    16 slices white bread flour
    8 teaspoons butter, softened
    4 cups sharp cheddar cheese, grated
    4 eggs
    2 1/4 cups whole milk
    1 teaspoon dry mustard
    1 teaspoon salt
    1 teaspoon Worcestershire sauce
    1/2 teaspoon cayenne pepper

    Recipe



    Remove bread crusts, lightly butter one side of each slice and cut into 4 strips. Arrange single layer of bread in greased 9-by-13-inch baking pan. Evenly scatter 1 1/2 cups cheese over. Repeat layers. In a bowl, thoroughly beat eggs. Add milk, mustard, salt, Worcestershire and cayenne; beat until well mixed.

    Pour evenly over layers in pan. Sprinkle evenly with remaining cheese, cover and refrigerate overnight or up to 24 hours. Remove from refrigerator and let stand for about 2 hours to bring to room temperature. Bake in preheated 350ºF oven until knife inserted in center comes out dry, 45 to 50 minutes. Let stand 15 minutes before cutting into squares to serve. Serves 12.

 

 

 

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