Note: This is a family recipe. I have modified it for a 2-quart pan as well. Also, the original version called for cutting the crust off of the bread, but it has been found to be unnecessary and a waste. Any type of bread may be used, however, white bread was originally intended. Bread is easier to cube when it is frozen. Also, any type of cheese can be used to give the dish a different feel, but cheddar is my personal favourite.
16 Slices of Bread
3/4 lbs Grated Cheddar Cheese
2 cups Milk
Butter a 9x13in pan.
Cut slices of bread into cubes. Layer bread cubes and grated cheese
in pan, every-other-one ending with bread.
Beat together Eggs and Milk. Pour the mixture evenly over the layers of Bread and Cheese. Place pats of butter on the top.
Place in refrigerator overnight or until ready to bake.
Preheat oven to 300 degrees. Bake Egg Puff for approximately 45 minutes. You will know it is done when the top is golden brown and the cheese is bubbling.
Modified ingredients for 2 Quart pan:
Bread and Cheese to fill.
1 1/2 cups Milk