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OVERNIGHT EGG SOUFFLE Recipe
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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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