LAKE WASHINGTON EGGS SOUFFLE OR EGGS WESLEY
8 Slices of white sandwich bread
1 pint of heavy cream
8 oz. of sharp cheddar cheese
I stick of lightly salted butter
1 tbsp. of yellow mustard
Remove the crust and cut the bread into 1/2” cubes. Melt the butter in a pot or pan and blend in the mustard. Mix well, but do not allow to brown. In a mixing bowl coat the cubed bread with the butter and mustard as evenly as possible. Mix eggs and cream in a mixing bowl and blend well with a whisk. Spray the inside of a 9” x 12” oven proof casserole with butter flavored Pam. Grate the cheese with a medium grater
Line the bottom of the casserole as evenly as possible with the butter and mustard soaked bread cubes. Pour the egg mixture evenly over the bread crumbs and cover with the grated cheese. Bake at 325 degrees until the cheese begins to brown slightly. Usually 45 minutes or so. Place the casserole on a foil lined cookie sheet to protect against bubbling over. This makes 8 generous servings.