- December 29, 2014 at 11:13 pm #350809mosParticipant
Mock Cheese Souffle
8 slices white bread, buttered and cubed
2 cups shredded sharp cheddar cheese
6 tbs grated Parmesan cheese, divided
2 cups whole milk
1/2 tsp dry mustard
1/2 tsp salt
dash white pepper
In 2-1/2 quart greased souffle dish, place half of the bread cubes and top with half of the Cheddar cheese and 2 tbs Parmesan. Repeat layers, using the rest of the Cheddar cheese and 2 more tbs of the Parmesan cheese, and press down gently so all of the food fits within the dish.
In a medium bowl, combine remaining ingredients except for the remaining 2 tbs of the Parmesan cheese, and beat well with wire whisk or eggbeater. Pour this mixture over bread and cheese in souffle dish. Cover tightly with foil or plastic wrap and refrigerate at least 2 hours or overnight.
When ready to eat, preheat the oven to 350 degrees F. Uncover the dish and sprinkle with the remaining 2 tbs Parmesan cheese. Bake for 45 to 50 minutes or the souffle is puffed and golden brown and until a knife inserted near the center comes out clean. Serve immediately.
- You must be logged in to reply to this topic.