2013 Holiday Recipe Contest 2nd Place Winner: Mock Cheese Soufflé
- Chef: Michelle Proper
- Ready in: About an hour and 2 hours in fridge.
- Serves: 5 or more
- 8 Slices Bread cubed (can use an assortment of different dry breads, about 6 cups)
- 1 1/2 cups shredded cheese. ( cheddar, swiss, colby, monterey jack, hot pepper, etc.) Mix any combination you'd like!
- 4 Eggs
- 1 1/2 cups Milk
- 2 tsp Worcestershire Sauce
- 1/2 tsp. Salt
In a 1 1/2 Quart souffle dish layer half of the bread cubes. Top with half of the cheese. Repeat layers with remaining bread & cheese. press lightly. In a medium bowl combine eggs, milk ,worcestershire sauce and salt. Pour mixture over layers in dish. Cover and refrigerate for 2 hours or overnight. Bake uncovered in a 350 degree oven for 45-50 minutes or until knife inserted near center comes out clean. Serve immediately. Makes 6 main dish servings or 12 side dishes. Per serving Main dish: 284 cal. 15 g fat 176 g carb. 1 g fiber 16 g protein