Mrs. burgess's cheese souffle (cheese strata)

6 Servings

Ingredients

Quantity Ingredient
12 slices Pepperidge Farm diet sliced bread
½ cup Butter, softened
¾ cup Monterey Jack Cheese, shredded
¾ cup Cheddar Cheese, shredded
2½ cup Whole Milk
2 teaspoons Salt
¼ teaspoon Cayenne Pepper
5 Large Eggs, slightly beaten

Directions

Butter bread and cut in fingers. Layer in glass loaf pan alternating with the cheeses. Add seasonings to milk and mix together with eggs. Pour over bread and let stand in refrigerator overnight. Bake at 350 until brown and puffy, 45 minutes to 1 hour. It's done when a knife inserted into the center comes out clean. This will cook much faster if you bring it to room temperature first.

THE BREAD: Pepperidge Farm Diet Sliced Bread is perfect for this recipe because it's very thin and heavy. If you can't find this brand, Arnold also makes a similar bread. The key is to make sure the bread is about half the thickness of a slice of sandwich bread and quite dense. 100% Whole wheat is also good for this.

Recipe by: Mrs. Burgess - Webster City, Iowa Posted to MC-Recipe Digest V1 #563 by Barbara Zack <bzack@...> on Apr 12, 1997

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