Preheat your oven to 350F and grease a 2-quart souffle or casserole dish.
Mix together and place in the souffle dish:8 Slices of wheat-free/gluten-free bread (cubed)
1/2 Cup grated Mixed Cheese
3 Tablespoon melted Butter
Beat the eggs and mix additional ingredients:3 Eggs
1/4 Cup grated Parmesan cheese
1/2 Teaspoon Liquid Aminos
Salt and Pepper to taste
Slowly add the scalded milk to the egg mixture:2 Cups scalded Milk
Pour the entire egg mixture over the bread cubes in the souffle dish.
Bake 45 minutes
and serve immediately.
Makes: 3 1/2 cups or about 4 servings
This recipe was adapted from Carol Gelles “1,000 Vegetarian Recipes” cookbook.