Okay, this isn't cheese souffle in the truest sense of the word, but it's what Grandma O served every Christmas morning for years, along with "funeral potatoes" and bacon, sausage, and fruit. Dad has served it for the last few years, reviving the tradition and I'm happy about that. I had forgotten how tasty it is.
- 1/2 lb. Kraft Old English Cheese (It comes in those little bottles that you can use for juice glasses if you want, once they're empty and you remove the labels)
- 1 cube butter
- Garlic salt and pepper to taste.
Bring butter and cheese to room temperature, then mix thoroughly with seasonings. Trim crusts off approx. eight slices of bread and put in bottom of 9 x 13 pan. Spread cheese mixture thickly onto bread. (This is easier if the bread is frozen, according to Gary.) Pierce thoroughly with long-tined fork.
Lightly beat 6 eggs and add 2 cups milk. Beat together and pour over bread. Refrigerate overnight. Bake covered 1 hour at 350 degrees or until it is set up and the edges are nicely browned. (People will fight over the corner pieces.
The crispier, the better. A tradition since 1964. A neighbor in California would make two. One for her family and one to give as a gift.
ReplyDeleteOkay, the original post said 4 eggs and 3 cups of milk, but Aunt Laura said her copy of the recipe called for 6 eggs and 2 cups of milk, so I changed it because Dad has had to bake it a LOT longer in order to get it to set up. :)
ReplyDeleteAnd by the way, we have been making two and there's not a lot leftover, so neighbors haven't been getting anything...
ReplyDelete