Laun/Pruett Recipe Collection
Christmas Strata (Genevieve Sherman's Cheese Souffle)

1 loaf white bread, crusts removed
1/4 lb. butter, melted (I usually use less)
a little over 1 1/2 lb. sharp cheddar cheese, grated (to make 5 cups grated). Divide in half for two layers.
3 1/2 cups milk
1 t. dry mustard
5 eggs
(Optional: 1 small can chopped green chiles or jalapenos (very hot if you use the whole can of jalapeno)

Take crusts off bread. Butter bread and cut into 1 1/2 inch squares. Grease 9x13x2 inch pan. Layer bread, cheese, then another layer of bread, then cheese. (You may not use all the bread depending on the size of the loaf.) Blend eggs, milk, and mustard in a blender. Pour over bread and cheese.

Press down each section with a spoon so that the bread is well soaked. Refrigerate 1-3 days. When ready to bake, set cassarole in a pan of water and bake in a 350 degree oven 45 minutes to one hour or until brown and bubbly. DO NOT OPEN OVEN. Serve immediately. Serves 10-12 for brunch.

For a spicy change, I use 1/2 small can of jalapeno peppers. Blend with egg, milk and mustard in blender...S P I C Y and G O O D!

This recipe originated with Geneview Sherman and it has become a Laun tradition ever since the first year Jeff and I were married. I don't mess with perfection and everyone looks forward to it!

Recipe Contributed by Mary Ann Laun