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Italian Pizzaola Souffle

Egg18

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24
serves

INGREDIENTS

24 large eggs (about 2 lb. 10 oz. liquid whole egg product)
1 1/2 qt. nonfat skim milk (about 48 oz.)
36 slices white bread, old fashioned
1 1/2 qt. tomato sauce (about 48 oz.)
1/2 cup fresh oregano, chopped
2 lb. Mozarella cheese slices
2 lb. Bel Paese cheese slices
2 lb. Fontina cheese slices
1 cup Parmesan cheese, grated (about 4 oz.)

INSTRUCTIONS

  1. 1
    Blend eggs and milk.
  2. 2
    In each of two 10" x 12" x 4" spray-coated pans, place 6 slices of bread (trimmed if necessary, to fit). Pour over about 2 2/3 cups of egg mixture, then 1 cup of sauce, 1 1/2 tsp. oregano, and 5 to 6 oz. of each cheese, except Parmesan.
  3. 3
    Repeat step 2 twice in each pan to form 3 layers.
  4. 4
    Top each pan with half of the Parmesan cheese and remaining oregano.
  5. 5
    Bake in preheated 350°F oven, covered, for 30 minutes. Uncover, and continue baking another 40 to 45 minutes or until puffed, top is browned, center is firm and fully cooked, and internal temperature is a minimum of 160°F. Cut pan 6" x 4". Serve immediately.

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cuisines European, Italian
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