Christmas morning brunch would not be the same without the ooooh’s and ahhh’s of Gramie Sutter’s Almond Egg Soufflé…

Ingredients

• 10 slices day-old bread, crusts removed and cubed (about 4 cups)
• 2 cups (8 ounces) shredded cheddar cheese
• 2-2/3 cups milk
• 4 eggs, lightly beaten
• 1 teaspoon salt
• 1/8 to 1/4 teaspoon almond extract
• 1/4 cup butter, melted
• 1/2 cup slivered almonds

Directions

In a greased 2-qt. baking dish, layer a fourth of the bread and cheese. Repeat three times. In a large bowl, whisk together the milk, eggs, salt and extract; pour over top. Cover; refrigerate for 8 hours or overnight.Remove from the refrigerator 30 minutes before baking. Drizzle with butter and sprinkle with almonds. Bake, uncovered, at 350° for 40-45 minutes or until firm and golden brown. Yield: 6-8 servings.