Martha Converse's CHEESE SOUFFLE
Serves 8 - 10
- 16 pieces of Pepperidge Thin Farm White Bread
- (Crusts trimmed and bread cut into 1 inch squares)
- 6 eggs beaten
- 1 Cups Milk
- ½ Lb. Cheddar Cheese, Grated
- ½ Cup Melted Butter
- ½ + teaspoon salt, or to taste
Grease a 3 qt. casserole.
Alternate layers of the bread and cheese – 3 layers
Beat eggs, add the milk to the eggs, and pour over the layers
Melt butter and pour over the bread and cheese layers
Refrigerate for overnight or as long as 24 hours!
Bake at 350° for 45 mins.