ALMOND CHEESE CASSEROLE

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Almond Cheese Casserole image

My aunt, Jacquie Moore, used to make this wonderful breakfast dish when I lived on her ranch during my summer vacations from school.-Margaret Neff, Eagle, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6-8 servings.

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts :

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