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Almond Cheese Casserole
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10 slices day-old bread, crusts removed and cubed (about 4 cups)
2 cups (8 ounces) shredded cheddar cheese
2-2/3 cups milk
4 eggs, lightly beaten
1 teaspoon salt
1/8 to 1/4 teaspoon almond extract
1/4 cup butter, melted
1/2 cup slivered almonds
In a greased 2-qt. baking dish, layer a fourth of the bread and
cheese. Repeat three times. In a large bowl, whisk together the milk,
eggs, salt and extract; pour over top. Cover; refrigerate for 8 hours
or overnight. Remove from the refrigerator 30 minutes before
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Printed from tasteofhome.com Jul 20, 2008Copyright Reiman Media Group, Inc © 2008 |