Say Cheese!

When I make cheese toast, I cover a slice of unbuttered wheat bread with cheese -- either American or Cheddar -- and toast it in the oven until the cheese melts.  Sometimes, though, I want to serve cheese toast that's not so plain.  When I do, I use a recipe I found in the newspaper almost 20 years ago.  The recipe only uses four ingredients, but it elevates cheese toast from ordinary to extraordinary.

To keep from making a mess on the cookie sheet when the toast bakes, I assemble the pieces on a cutting board or piece of wax paper.  It's much easier to transfer the pieces than it is to scrub melted cheese off the cookie sheet!

Rather than wheat bread, this cheese toast uses hoagie rolls.  When I can't find these in the store, I substitute white deli rolls which are softer than hoagie rolls.  Whichever you use, start by slicing the rolls in half lengthwise.

The recipe calls for the rolls to be buttered.  If you want to save calories or make it a little healthier, do what I do and substitute margarine.  Once the butter or margarine has been added, slice the rolls in half -- diagonally or horizontally -- or leave them whole.

Next comes the secret ingredient:  Parmesan cheese.  It gives the toast a pleasantly sharp taste.  I don't have many recipes that call for Parmesan cheese so, rather than buy it fresh and not use it, I use canned Parmesan. However, freshly grated Parmesan cheese would make the toast even better!  Cover each roll with a layer of Parmesan.

Generously sprinkle finely shredded Colby Monterey Jack cheese over each roll.  CoJack, as it's sometimes known, has a smooth mellow flavor that doesn't overpower the Parmesan.  It melts easily and the combination of yellow and white cheese gives the toast a marbled effect. 

Transfer the rolls to a cookie sheet and bake or broil until the cheese is melted.

This cheese toast is delicious with entrees such as Chicken Tender Salad, vegetable soup and pasta, but it's also good for breakfast.

Notice the marbled effect

The next time someone asks what kind of toast you want, say cheese!

Cheese Toast

hoagie rolls, sliced lengthwise

butter or margarine, softened

grated Parmesan cheese (to taste)

finely shredded Colby Monterey Jack cheese (to taste)

Lightly spread butter on the cut sides of the rolls.  Cut the rolls diagonally or horizontally, if desired.  Sprinkle grated Parmesan cheese over the butter. Top with Colby Monterey Jack cheese.  Bake or broil until the cheese is melted.

© Margaret's Morsels

Assemble Today, Bake Tomorrow

It's nice to have a wide variety of recipes to choose from:  family favorites handed down through the generations; crock-pot recipes that cook all day; recipes that can be prepared in 30 minutes or less; recipes for comfort food that nourish the body and soothe the soul; recipes that can be assembled the night before and baked the next day.  The last category is a real timesaver, especially when you want to serve a nice breakfast.

Although not a souffle in the traditional sense, French Toast Souffle is a light airy dish that elevates French toast from ordinary to extraordinary. Although the word "souffle" may sound intimidating, this recipe is really easy to prepare.  You don't even need a souffle dish.  It's baked in a 13 x 9 x 2-inch baking dish.

Start by cooking a combination of brown sugar, butter and corn syrup in a saucepan.  If you've never worked with cooked sugar before, take it from me, it's hot.  I have the scar to prove it!  Don't touch the mixture with your hands and try to avoid splatters.  Pour the mixture in the baking dish, spreading it to cover the bottom completely.  It hardens fast so work quickly.

The original recipe used a loaf of cinnamon bread cut into 1-inch thick slices.  I've never been able to find unsliced cinnamon bread so I substitute a loaf of sliced cinnamon bread.  Since the slices are thin, I use two slices for each serving.  Stack the bread on top of the brown sugar mixture, inserting a toothpick in each serving to hold the two slices together.

The remaining ingredients -- eggs, half and half, vanilla and salt -- are combined and poured over the bread.  For additional flavor, a dash of cinnamon can be added to the mixture, if desired.  Cover the pan and put it in the refrigerator overnight.

The next morning, remove the pan from the refrigerator and let it stand at room temperature while the oven preheats.

This is what it looks like after being

refrigerated overnight.

It takes 40 to 45 minutes for the souffle to cook, but it's worth the wait! When cooked, the brown sugar mixture melts and becomes a delicious sauce that can be spooned over the French toast in place of syrup.

Add some bacon and fresh fruit and you've got a meal that everyone will think you spent hours preparing!

French Toast Souffle

6 Servings

1 cup packed brown sugar

1/2 cup butter

2 Tbsp. light corn syrup

12 pieces sliced cinnamon bread 

8 eggs, beaten

3 cups half and half or light cream

2 tsp. vanilla

1/2 tsp. salt

dash of cinnamon (optional)

In a medium saucepan, combine the brown sugar, butter and corn syrup; cook and stir until the mixture comes to a boil.  Boil uncovered 1 minute. Pour into a 13 x 9 x 2-inch baking dish, spreading to cover the bottom evenly.  Arrange bread, two slices per serving, on top of the brown sugar mixture, inserting a toothpick to hold the slices together.  In a bowl, combine the remaining ingredients; pour over bread slices.  Cover and refrigerate overnight.

Preheat the oven to 350°.  Let the baking dish stand at room temperature while the oven preheats.  Bake uncovered for 40 to 45 minutes, or until the top is browned and puffed and a knife inserted near the center comes out clean.  Remove toothpicks before serving.  Refrigerate leftovers.

© Margaret's Morsels