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Italian Pizzaola Soufflé
Yield: 24 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Eggs |
2 lb. 10 oz.* |
24 Large |
| Nonfat (skim) milk |
48 oz. |
1 1/2 qt. |
| Old fashioned white bread, sliced |
- |
36 slices |
| Tomato sauce |
48 oz. |
1 1/2 qt. |
| Fresh oregano, chopped |
- |
1/2 cup |
| Mozzarella cheese slices |
2 lb. |
- |
| Bel Paese cheese slices |
2 lb. |
- |
| Fontina cheese slices |
2 lb. |
- |
| Parmesan cheese, grated |
4 oz. |
1 cup |
DIRECTIONS
- Blend eggs and milk.
- In each of two 10x12x4-inch 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 teaspoons oregano, and 5 to 6 ounces of each cheese, except Parmesan.
- Repeat Step 2 twice in each pan to form 3 layers.
- Top each pan with half of the Parmesan cheese and remaining oregano.
- 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 6x4. Serve immediately.
*If using frozen or liquid whole egg product.
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