Egg Souffle Casserole, a la Providence Speech and Hearing

by Ginger the Mom // 11-Jun-17 2:07pm // No Comments

Another great “refrigerate over night” brunch dish.  Serve it with sour cream, bacon crumbles, and salsa for an added kick.  An added plus, it reheats.

 

Ingredients:

• 8 tablespoons (1 stick) butter, softened
• 14 slices of regular squishy grocery white bread, crusts removed
• 9 large eggs
• 2 1/2 c whole milk
• 2 tsp dry mustard (don’t skimp!)
• 1/2 tsp salt
• 1 pound extra-sharp Cheddar, grated with the large holes of a box grater (about 4 cups)

Directions

1. Butter the bread slices on both sides (use the whole stick).
2. Divide them into two piles, 7 slices each.
3. Cut them into 3/4-inch squares.
4. Grease a 9 x 13 pan generously.
5. Beat the eggs in a large bowl until foamy.
6. Add the milk, mustard and salt
7. Alternate layers of bread and Cheddar twice.
8. Pour in the egg mixture, and press the bread and Cheddar down into the egg.
9. Refrigerate overnight, covered, so the bread soaks up the liquid.
10. About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350°.
11. Bake until puffed, golden and cooked through, about 1 hour.
12. Serve hot or warm.

Serves:  8 to 10

Source:  Villa Park Providence Speech and Hearing Auxiliary

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