Mock Cheese Soufflé Recipe
Butter 8 ramekins. Butter 1 side of each bread slice, then fit each slice butter-side-up into the bottom of each ramekin. Follow with a layer of cheese, another piece of the bread, then another layer of cheese.
Make a custard by beating eggs, salt, milk, Worcestershire and cayenne together, then pour evenly in each ramekin. Cover tightly with plastic wrap. Refrigerate overnight.
Preheat oven to 350°F. Bring ramekins to room temperature and bake until top is brown and soufflé is bubbling, about 35 minutes.
From An Old-Fashioned Christmas: Sweet Traditions for Hearth and Home (Countryman Press) by Ellen Stimson.