Cheese Soufflé

By mlmason

Ingredients

• 3 eggs, slightly beaten, but not with mixer
• 2 c. milk
• 1/2 ½ tsp. salt
• 2 c. sharp cheddar cheese, finely grated (or more)
• 4 slices of bread, buttered and lightly toasted
• 1/4 ¼ tsp. dry mustard
• dash red pepper
• peppercorn medley

Preparation

Step 1

Grease dish. Tear and layer bread and ½ cheese, bread and rest of cheese. Pour egg mixture over everything. Bake at 300* for 1 hr. Butter top and sprinkle with a little paprika. If souffle is not rising after 45 min. increase temp. for 10 min. Do not cook longer than 1 hr.

(I used Merita Autumn Grain bread. Since I butter the bread when I toast it I don’t add more butter to top. I also use a lot of the McCormick’s Peppercorn Medley Grinder.)