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OVERNIGHT EGG SOUFFLE Recipe

Ingredients
  • 8 slices old challah
  • 1/4 cup butter, melted
  • dash of pepper
  • 6 ounces Shredded Cheddar Cheese
  • 1 1/2 cups milk
  • 1 teaspoon Salt
  • 6 eggs, well beaten
Directions
Remove crusts of bread and cut into cubes. Combine everything but cheese. Beat well. Grease a 2 quart soufflé dish. Layer bread and egg mixture and cheese. Makes approximately two layers of each. Bread should be entirely covered by liquid when finished. Refrigerate overnight. Bake at 325° for 1 hour. Put the soufflé dish in a pan of water while baking. OPTIONAL: Add sautéed mushrooms and onions to egg mixture.
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