This recipe rises to the occasion!

Ingredients

6 cups cubed day-old firm French bread

2 cups (8 ounces) shredded aged cheddar

10 eggs, lightly beaten

4 cups (1 quart) milk

1/2 cup minced fresh parsley

1/2 cup chives or green onions, finely chopped

1 teaspoon dry mustard

1 teaspoon Maggi Seasoning

1/4 teaspoon onion powder

Freshly ground pepper to taste

1/2 cup chopped tomato

6 to 8 slices bacon, cooked and crumbled (optional)

1/2 cup sliced mushrooms (optional)

Spray or generously butter eight 8-ounce ramekins. Arrange the bread cubes in the ramekins and sprinkle with cheese, parsley, and green onions or chives. Beat together the eggs, milk, and seasonings and pour evenly over cheese, herbs, and bread. Sprinkle with tomato (bacon and/or mushrooms are optional). Cover with plastic wrap and chill up to 24 hours. (You can freeze the souffles at this point. If frozen, defrost in refrigerator the night before you plan to serve them.)

Preheat oven to 350 degrees. Bake souffle, uncovered, until set, puffy, and lightly browned on top, about 45 minutes. (Note: this recipe can also be made in a 9 x 13-inch pan and baked for 1 to 1-1/2 hours.)

Serves: 8

Recipe from Breakfast at Birchwood, Birchwood Inn's best-selling cookbook.

• Birchwood Inn on VirtualCities.com
• Birchwood Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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