Mock Cheese Soufflé

PREP: 15 minutes CHILL: 2 to 24 hours BAKE: 45 minutes OVEN: 350°F MAKES 6 servings

6 cups white bread cubes

11⁄2 cups shredded sharp cheddar cheese or Monterey Jack cheese with jalapeño peppers (6 ounces)

4 eggs, lightly beaten

11⁄2 cups milk

2 teaspoons Worcestershire sauce

1⁄2 teaspoon salt

1 Place half of the bread cubes in an ungreased 11⁄2 -quart soufflé dish. Sprinkle with half of the cheese. Repeat layers; press lightly.

2 In a medium bowl combine eggs, milk, Worcestershire sauce, and salt. Pour mixture evenly over layers in soufflé dish. Cover and chill for 2 to 24 hours.

3 Preheat oven to 350°F. Bake for 45 to 50 minutes or until a knife inserted near center comes out clean. Serve immediately.

PER SERVING: 284 cal., 15 g total fat (8 g sat. fat), 176 mg chol., 639 mg sodium, 21 g carb., 1 g fiber, 16 g pro.


Boost the fiber and nutrients in this recipe by using whole wheat bread instead of white bread. Cut the fat by using reduced-fat cheese and milk.