Recipe#6389

Title: Bread Souffle

From: Sharon & Bengt allorenone@paonline.com 
 Newsgroups: rec.food.baking,rec.food.cooking 
 Date: Tue, 15 Apr 1997 18:37:46 -0700 
 Message-ID: <33542D6A.4BAF@paonline.com> 
 Subject: Mushroom Souffle 

8 to 10 slices stale bread
 4 T soft butter
 2 tsp prepared mustard (yup, the old French's)
 2 1/2 c grated sharp cheddar (you can use Gruyere or Swiss)
 1/2 c grated Parmesan
 3 eggs
 3 c milk
 1 tsp Worcestershire sauce
 pinch of salt
 Mix butter and mustard together until well blended.  Spread on
 bread.  Cube bread.  Layer bread in a greased 9"x9" baking dish,
 sprinkle each layer with both cheeses.
 Beat eggs, milk, Worcesteshire sauce and salt together until well
 blended.  Pour over bread and cheese.  Optional: Sprinkle with a
 sweet paprika.  Cover and chill several hours or overnight.  Bake
 uncovered at 350 degrees F for 1 hour.  Serves 4 to 6.
 Fabulous with a good roast and a cold mixed greens (no iceberg for
 me, please) salad and a glass of Merlot.