During Lent, St. Paul’s Episcopal Church in Richmond runs an informal weekday lunchroom to raise funds for its outreach programs. The menus undermine any notion of Lenten discipline with crab cakes, lasagna and ice cream topped with St. Paul’s famous hot fudge sauce. Wednesdays tend to draw the most customers because it’s cheese soufflé day—really, a “Church Lady” casserole made with Pepperidge Farm white bread, eggs, milk, butter and lots of cheddar cheese. Here’s a home-sized version of this Lenten delicacy, developed by St. Paul’s parishioner Frances Carter.
Ingredients:
softened butter for spreading
18 slices of white bread (Pepperidge Farm)
4 cups of sharp cheddar cheese, grated
4 eggs
2 ¼ cup whole milk
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon Worcestershire
½ teaspoon red pepper
Process:
Cut the crusts off the bread and generously butter each slice. While you’re at it, butter a 2.2-quart Pyrex dish or similar baking dish measuring about 7 ½’ x 11”. Cover the bread with plastic wrap or a damp tea towel and set aside.
Blend the mustard, salt and red pepper together in a small bowl. In a larger bowl, beat the eggs and gradually add the spices, then the milk and Worcestershire sauce.
Place a layer of bread in the baking dish and cover with cheese. Repeat, reserving one cup of the cheddar. Pour the milk and egg mixture over the bread and top the casserole with the remaining cheese. Cover with plastic wrap and refrigerate for at least twelve hours.
To bake the soufflé, remove the casserole from the refrigerator to reach room temperature. Place in a 350 degree oven and bake for 45-50 minutes. The top should be gently browned. Remove and let the casserole “set” for 15 minutes.
You can serve the soufflé right them or reheat it later at 250, covered, for 20 minutes. This casserole makes six generous portions.
Easter Menu
St. Paul’s Cheese Soufflé makes a great “centerpiece” for Easter brunch. Serve with warm baguette slices, a green salad with vinaigrette and some champagne, orange juice and coffee. There’s enough Easter candy around already, so for dessert offer a dish of fresh strawberries, raspberries and blackberries with some crème fraiche and plain sugar cookies.
1 comment:
I tried this recipe half-size and with a couple of deviations, and it appears to be very forgiving. Pepperidge Farm oatmeal bread is fine (unless you mind the occasional whole grain, and a mixture of cheeses is fine (although I'd stick with mainly sharp cheddar). I wouldn't go without the Worcestershire and cayenne, though--they give it great zip. If I make this again, I may toss in some vegetables to assuage my guilt at eating such an insanely rich and delicious breakfast. (It reheats beautifully in the microwave the next day.)
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