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Print this Recipe    Bread Souffle

Mushroom Souffle

8 to 10 slices stale bread
4 T soft butter
2 tsp prepared yellow mustard
2 1/2 c grated sharp cheddar, Gruyere or Swiss
1/2 c grated Parmesan
3 eggs
3 c milk
1 tsp Worcestershire sauce
pinch of salt
paprika (optional)

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. Sprinkle with a little
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.

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