Chiffon-Cheese Souffle

Chiffon-Cheese Souffle

WOW! Is this ever good. It is light and fluffy, but still very rich.
It must be the Old English cheese that gives it that special cheese
flavor. This recipe is placed in the Brunch section, but it can easily
be served at lunch. It is even good leftover when warmed up.
12 slices white bread, crust removed*
2 (5 ounce) jars Old English cheese spread,
softened 2 (143 g)
6 eggs, beaten
3 cups milk 710 ml
¾ cup (1½ stick) butter, melted 180 ml

• (Be sure to use a dish with high sides because souffle
will rise and fall slightly. The baking dish will be full.)
• Cut each slice of bread into 4 triangles and spoon dab
of cheese on each.
• Place triangles evenly in 1 layer in sprayed 9 x 13-inch
(23 x 33 cm) baking dish.
• Combine eggs, milk, butter and about ½ teaspoon
(2 ml) salt and mix well. Slowly pour mixture over
layers of bread.
• Cover and chill 8 hours.
• Remove from refrigerator about 20 minutes before
baking.
• Bake uncovered at 350° (176° C) for 1 hour.
*Tip: Be sure to use regular slices, not thin slices.