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Presnak (Cheese & Egg Souffle) Recipe

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This recipe for Presnak (Cheese & Egg Souffle) is from Aly and Brian's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Monterey Jack cheese
8 oz. cottage cheese
3 oz. cream cheese
1 cup milk
1 tsp. baking powder
6 eggs, beaten
1/4 cup butter
1/2 cup flour
1 tsp. salt
1/2 tsp. sugar
Directions:
Directions:
Cut butter and cheeses into 1/2 cubes and mix together in an oven-proof casserole dish. Gently stir in the milk, eggs, sugar and salt. (This much can be done in advance and kept overnight in the refrigerator.) Gently stir in baking powder and flour.
Bake for about 40 minutes at 350º until set and nicely browned. Note: this recipe cannot be doubled - you'll have to make 2 or more individually. It does reheat beautifully. Makes 4-6 servings. Preparation time 1 - 1 1/2 hours.
Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
1-1 1/2 hours
Personal Notes:
Personal Notes:
This is a family favorite that my mother made for brunches.

 

 

 

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