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CHEESE SOUFFLE 12 slices French bread with crusts removed 1 lb. bacon 3/4 lb. sharp Cheddar cheese 1 doz. eggs 1 qt. milk 1 tsp. salt Butter 6 slices bread and cube. Place in greased 9 x 13-inch Pyrex dish. Fry bacon; drain and crumble. Spread over bread. Grate and sprinkle cheese over bacon. Butter and cube 6 more slices bread. Place on top. Beat eggs on high speed. Add milk and salt. Pour egg mixture slowly over contents in dish. Cover with foil and refrigerate overnight. Remove from refrigerator 1 hour before baking time. Bake uncovered in 325 degrees oven for about an hour to hour and a half until nice and golden brown. Serves 12. One pound sliced cubed ham may be substituted for bacon. 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. |