Christmas Strata (Cheese Souffle)
Ingredients
- 1 loaf white bread, crusts removed
- 1/4 lb. butter, melted (I usually use less)
- a little over 1 1/2 lb. sharp cheddar cheese, grated (to make 5 c. grated). Divide in half for two layers.
- 3 1/2 c. milk
- 1 t. dry mustard
- 5 eggs
- (Optional: 1 small can chopped green chiles or jalapenos (very hot if you use the whole can of jalapeno)
Instructions
- Take crusts off bread. Butter bread and cut into 1 1/2 inch squares. Grease 9x13x2 inch pan. Layer bread, cheese, then another layer of bread, then cheese. (You may not use all the bread depending on the size of the loaf.) Blend eggs, milk, and mustard in a blender. Pour over bread and cheese.
- Press down each section with a spoon so that the bread is well soaked. Refrigerate 1-3 days. When ready to bake, set cassarole in a pan of water and bake in a 350 degree oven 45 minutes to one hour or until brown and bubbly. DO NOT OPEN OVEN. Serve immediately. Serves 10-12 for brunch.
- For a spicy change, I use 1/2 small can of jalapeno peppers. Blend with egg, milk and mustard in blender...S P I C Y and G O O D!
- 1 loaf white bread, crusts removed
- 1/4 lb. butter, melted (I usually use less)
- a little over 1 1/2 lb. sharp cheddar cheese, grated (to make 5 c. grated). Divide in half for two layers.
- 3 1/2 c. milk
- 1 t. dry mustard
- 5 eggs
- (Optional: 1 small can chopped green chiles or jalapenos (very hot if you use the whole can of jalapeno)
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