NEW CASTLE —
- 1 loaf of French bread sliced 1-inch thick
- 4 tbsps. butter or margarine
- 2/3 cup brown sugar
- 4 eggs
- 2 cups milk
- 1 tsp. vanilla
Melt butter or margarine in saucepan; add brown sugar and cook until well blended. Spread in bottom of 9x13-inch baking pan. Lay bread slices over sugar mixture to cover bottom of pan. In small bowl, beat eggs, milk and vanilla. Pour milk mixture over bread. Sprinkle with cinnamon. Cover pan with foil and refrigerate overnight. In the morning, remove foil and bake at 350 for 1/2 hour.
A variation could be to lay thin apple slices or raisins, or both, over the brown sugar mixture before adding the bread slices. Serve with syrup if desired. Makes 6 servings.
Holiday Egg Soufflé
- 1 1/2 sticks butter, softened
- 8 slices white sandwich bread, crusts removed
- 1 lb. sharp Cheddar cheese, grated
- 3 cups milk
- 1 tbsp. prepared mustard
- 6 eggs
Butter sides and bottom of a 2-qt. baking dish. Spread butter on both sides of bread. Cut bread into 1-inch cubes. Alternate layers of bread and cheese, ending with cheese. Beat together well the remaining ingredients; pour over bread and cheese. Cover. Refrigerate overnight. In the morning, bake at 350 uncovered for one hour (with foil underneath to catch drippings.)
- 1 tbsp. butter
- 1 dozen eggs, beaten
- 1/1 cup milk
- Pinch of salt and pepper
- 1 cup sour cream
- 12 slices bacon, cooked crisp and crumbled
- 2 oz. sharp cheddar cheese, grated
- 2 oz. Monterey Jack cheese, grated
In skillet, over medium low heat, melt butter. Combine next three ingredients; pour over butter. Cook until eggs are barely set; cool.
Stir in sour cream. Butter a 2-qt. baking dish; pour in egg mixture; top with bacon and cheese; cover; refrigerate overnight. In the morning, bake in preheated 200-degree oven for 20 to 25 minutes.
*Note: This will serve 10 to 12 people. You may vary this recipe by using green chili peppers, your favorite cheese, light sour cream or yogurt.