February Recipe: Deep Dish Overnight Soufflé

By: | Jan 16, 2013

Serves 16

16 slicesbread, buttered&cubed 2lb grated cheese (cheddar&/or gruyere, goat)
10lg eggs
1 onion,grated
5c milk
1 1/2t salt
3/4t fresh ground pepper
1T dijon mustard
1t worcestershire sauce
1/8t cayenne

  1. Grease3”deep,9”x13” baking dish
  2. Place half bread cubes in pan
  3. Sprinkle 1/2 cheese evenly over bread cubes
  4. Repeat another layer of bread, then cheese
  5. Beat eggs, add remaining ingredients. Pour over bread & cheese
  6. Cover loosely, refrigerate overnight
  7. Bake uncovered @ 350° for 1 hour

Options: add layer of sautéed apples or sautéed spinach & mushrooms

To“lighten up”: use wholegrain bread, 4 whole eggs + 7 egg whites, 1lb cheddar + 1lb skim mozzarella cheese, evaporated milk