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Swiss Woods Souffle Recipe

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I developed this recipe to serve at breakfast to the guests at my bed and breakfast.—Debrah Mosimann, Lititz, Pennsylvania

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6-8 Servings
Prep: 15 min. Bake: 45 min.

Ingredients

8 to 10 slices bread, torn in pieces
5 eggs
2 cups milk, divided
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted or 1 cup thick homemade white sauce with 1/2 cup sauteed mushrooms
1/2 cup shredded Gruyere cheese
1/2 cup shredded Emmenthaler Swiss cheese

Directions

Arrange bread in an ungreased 13-in. x 9-in. baking dish. Whisk together the eggs, 1-1/2 cups milk and seasonings; pour over bread and set aside.
Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon over bread. Combine the soup, cheeses and remaining milk; spread over sausage.
Bake, uncovered, at 350° for 45-50 minutes or until the top is puffed and center appears set. Let stand for 5 minutes before serving. Yield: 6-8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 353 calories, 23 g fat (9 g saturated fat), 178 mg cholesterol, 823 mg sodium, 20 g carbohydrate, 1 g fiber, 17 g protein.

Swiss Woods Souffle published in Country December/January 1991, p15

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