Recipe: Almond Egg Souffle (using bread cubes, make ahead)

ALMOND EGG SOUFFLE

10 slices day old bread, crusts removed, cut in cubes
1/2 lb. shredded cheddar
2 2/3 cups milk
6 or 7 eggs
1 tsp. salt
1/2 tsp. cornstarch
1/2 tsp. almond extract
1/4 to 1/2 cup butter, melted
1/2 cup slivered almonds

Alternate layers of bread and cheese in a 2-quart baking dish.

Beat milk, eggs, salt, cornstarch and almond extract together; pour over bread. Pour melted butter over top. Chill overnight.

Before baking, sprinkle with almonds.

Bake in preheated 350 degree F oven about 1 hour or until eggs are set.

Source: Lobo119, rec.food.baking