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St. Paul�s Cheese Souffl�




Source of Recipe


�Daily Bread: From my kitchen to yours� by Marie Dempsey Carter


Recipe Introduction


I served this �souffl� for Easter 2015. It is actually more a strata than a souffl� and probably the most popular thing on the buffet. St. Paul�s is a local Episcopal church that does Lenten lunches and is famous for their good food. I�d been hearing about this dish for years and finally got a cookbook for Christmas with this recipe in it. Incredibly easy � just bread, cheese and a custard. You put it together the night (or morning) before and pop it in the oven an hour before serving.


List of Ingredients




16 slices day old white bread (I used Pepperidge Farm)
1 stick of butter, softened
4 c. shredded sharp Cheddar cheese, divided
4 eggs
2 1/4 c. whole milk
1 t. dry mustard
1 t. salt
1 t. Worcestershire sauce
1/2 t. red pepper (I used a few shakes of hot sauce instead)


Recipe



Spray a 9x13-inch baking pan with oil spray.

Remove the crusts from the bread and butter each slice. Cut each slice into four strips. Place one layer of bread in the bottom of the pan (eight slices). Reserve one cup of cheese and sprinkle half of the remaining cheese over the bread strips. Repeat with the remaining bread strips and cheese.

In a bowl mix the eggs, milk, mustard, salt, Worcestershire and red pepper (or hot sauce). Pour evenly over the bread and cheese and top with the reserved one cup of cheese. Cover with plastic wrap and refrigerate for at least 12 hours.

When ready to bake, remove the pan from the refrigerator, remove the plastic wrap and bring the souffl� to room temperature (should take about 30-45 minutes). Heat the oven to 350F. Bake for 45 minutes, remove from the oven and let rest for 10-15 minutes.

Serves 8.