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24 HOUR CHEESE SOUFFLE 1 1/2 lb. sharp cheese, grated 8 slices bread, buttered 6 eggs 1 tsp. minced onion 1 tsp. brown sugar 1/2 tsp. dry mustard 1/2 tsp. paprika 1/4 tsp. cayenne pepper 1/2 tsp. salt 1/2 tsp. pepper 2 1/2 c. light cream (half and half) Cut bread into cubes. Place half of the bread into greased casserole. Top with half of the cheese. Then add rest of bread, then remaining cheese. Beat eggs well. Add to eggs: onion, mustard, sugar and spices. Add cream. Pour this mixture over bread and cheese. Refrigerate for 24 hours. Remove from refrigerator 30 minutes before baking. Place casserole in shallow pan of water. Bake at 350 degrees for 20 min- utes. Reduce heat to 300 degrees and bake for 1 hour. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |