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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Just 6 slices of leftover bread mixes with Swiss cheese, eggs and cheese soup to make this cheesy strata that's perfect for brunch...or anytime! Ingredients:
6 slices pepperidge farm® toasting white bread, cut into cubes |
1 (10.75 ounce) can campbell's® condensed cheddar cheese soup |
1 cup milk |
4 eggs |
1 1/2 cups shredded swiss cheese |
Directions:
1. Place the bread cubes into a greased 2-quart shallow baking dish. Beat the soup, milk, eggs and cheese in a medium bowl with a fork or whisk. Pour the milk mixture over the bread cubes. Stir and press the bread cubes into the milk mixture to coat. Cover and refrigerate for 4 hours or overnight. Uncover the baking dish.
2. Bake at 350 degrees F for 45 minutes or until a knife inserted in the center comes out clean.
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