Recipes from Lanier Publishing
Litchfield, Minnesota
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Ingredients:
2 cups shredded cheese - we use Monterey Jack and Cheddar
8 slices of bread - cubed with crust removed
12 eggs
2 tablespoons of butter
1/2 cup parmesan cheese
3 cups of milk or half & half
1/2 tsp garlic salt
2 tsp Dijon mustard
2 tablespon dried minced onion
1 can drained artichoke quarters
salt and pepper to taste
Make the night before or at least one hour ahead
Instructions:
Spray bottom of 13 x 9 inch baking dish with shredded cheese -reserving half cup for the top. Place bread cubes over cheese to cover entire pan bottom. Beat eggs with milk and add seasoning - stir. Add artichokes. Pour over cheese and bread, making sure all bread is wet. Sprinkle with remaining jack cheese and sprinkle parmesan on top as well. Optional 1/2 cup of seasoned Italian bread crumbs can be added here. Dot with butter. Cover and refrigerate at least one hour - overnight is fine. Bake at 350 degree for 40-45 minutes until cheese is melted, eggs are firm, and souffle is puffy.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
