Blender Souffle
Yield
4 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cheddar cheese, very old, sharp
|
|
| 1 | teaspoon |
salt
|
|
| 10 | slices |
bread
buttered, cubed |
|
| 4 | large |
eggs
|
|
| 2 | cups |
milk
|
|
| 1 | teaspoon |
french mustard
or 1/2 t dry mustard |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cheddar cheese, very old, sharp
|
|
| 5 | ml |
salt
|
|
| 1E+1 | slices |
bread
buttered, cubed |
|
| 4 | large |
eggs
|
|
| 473 | ml |
milk
|
|
| 5 | ml |
french mustard
or 1/2 t dry mustard |
* |
Directions
Cut cheese into pieces.
Combine all ingredients in blender.
Turn on high speed until thoroughly mixed.
Bake in greased, uncovered, 1½ qt casserole for 1 hour at 350℉ (180℃).
