Ingredients
48 slices day old bread, crust off
2 lb. Cheddar cheese, grated
16 eggs
10 c. milk
2 Tbsp. regular mustard
4 Tbsp. minced onion
4 tsp. salt
1/2 tsp. pepper
Method
Sources
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Arrange one layer of bread slices in 2-inch deep greased baking pan or dish, cover with cheese. Top with another layer of bread. Beat eggs, add milk, mustard, onion, salt and pepper together and mix. Pour over bread and cheese. Refrigerate one hour or overnight. Bake, uncovered, at 325° about 50 minutes or until fluffy and brown. Serves about 35.