D
Dixie Girl
Guest
8 oz. hot bulk pork sasage
8 slices bread, crusts removed, cut into 1/2in cubes
12 oz Monterey Jack cheese, shredded
4 eggs, beaten
1 1/2 cups milk
1 tsp Dijon Mustard
1/2 tsp Worcestershire sauce
1/2 tsp salt
cayenne pepper to taste
3 tbs. butter, melted and cooled
Brown the sausage in a skillet over medium heat, stirring until crumbly. Remove and drain well. Lightly grease a 1 quart souffle dish and spread 1/3 of bread cubes in dish and sprinkle 1/3 of the cheese. Top with sausage, the remaining bread cubes and 1/3 of the cheese, press layers lightly.
Combine the eggs, milk, Dijon mustard, Worcestershire sauce, salt and cayenne pepper in a bowl and whisk until smooth. Pour over the layers and top with the remaining cheese. Drizzle the butter over it. Chill, covered, in refrigerator for 1 - 24 hours. Bring to room temperature. Place dish in a larger pan and fill pan halfway up with water. Bake at 350* for 1 - 1 1/4 hours or until golden brown and set. Yield: 4 servings
This is a delicious recipe and is good to make ahead and cook for Christmas morning breakfast
Julie
8 slices bread, crusts removed, cut into 1/2in cubes
12 oz Monterey Jack cheese, shredded
4 eggs, beaten
1 1/2 cups milk
1 tsp Dijon Mustard
1/2 tsp Worcestershire sauce
1/2 tsp salt
cayenne pepper to taste
3 tbs. butter, melted and cooled
Brown the sausage in a skillet over medium heat, stirring until crumbly. Remove and drain well. Lightly grease a 1 quart souffle dish and spread 1/3 of bread cubes in dish and sprinkle 1/3 of the cheese. Top with sausage, the remaining bread cubes and 1/3 of the cheese, press layers lightly.
Combine the eggs, milk, Dijon mustard, Worcestershire sauce, salt and cayenne pepper in a bowl and whisk until smooth. Pour over the layers and top with the remaining cheese. Drizzle the butter over it. Chill, covered, in refrigerator for 1 - 24 hours. Bring to room temperature. Place dish in a larger pan and fill pan halfway up with water. Bake at 350* for 1 - 1 1/4 hours or until golden brown and set. Yield: 4 servings
This is a delicious recipe and is good to make ahead and cook for Christmas morning breakfast
Julie