8 Slices egg bread (crusts removed) cut in 1/2” squares
2 1/2 Cups milk
1/2 Teaspoon dry mustard
1/2 Teaspoon salt
1/4 Tsp. fresh ground pepper
1/2 Lbs. sharp cheddar Cheese (2 cups Shredded)
1 (4 oz) Can diced green chilies, drained
Spread bread squares over bottom of 8x12” baking dish. Whisk milk, eggs, mustard, salt and pepper in large bowl and blend. Mix in cheese and chilies. Pour milk mixture over bread and toss to moisten. Cover and refrigerate at least 8 hours or over night. Preheat oven to 325”F. Uncover dish and bake until soufflé is puffy. About 1 hour. Serve immediately.
Good for breakfast, and can be made the night before!
Excellent any time of the year, but especially good during the fall and winter. The pumpkin flavor is rich and hearty. These are best served with our homemade "Dutch Honey" recipe. This is a rich thick syrup that will last for weeks in the refrigerator. The "Dutch Honey" is also good on ice cream!