Cheese Puff

Food from the 1950's


  • This makes four servings.
  • 5 or 6 slices of day-old white bread, crusts
  • 4 Tablespoons, or more, of butter for the
  • 2 eggs
  • 1 cup of light cream or half and half
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of dry mustard
  • 1/4 teaspoon of paprika
  • a dash of cayenne or hot sauce
  • 1 1/2 cups of shredded processed American
       cheese, about 6 ounces
  • a grind or two of fresh black papper
  • 1 Tablespoon of butter for the baking dish


Butter a 8x8x2-inch baking dish. Generously butter the bread and cut each slice into four squares or triangles. Line the bottom and sides of the baking dish with the pieces of bread. Evenly sprinkle the shredded cheese over the bottom layer and top with the remaining pieces of bread. Lightly beat the eggs and add the remaining ingredients. Pour the mixture over the bread and cheese. Cover it with foil and refrigerate at least an hour or up to four hours before baking. When you are ready to cook this, preheat your oven to 350 and bake uncovered for 30 to 40 minutes. It should puff up and the top should be golden brown and crisp.


People in many parts of the country call this Cheese Strata and even Cheese Fondue. Actually the texture and the way it puffs up makes this more like a soufflé than a fondue. Any sharp, meltable cheese can be used but it really needs Velveeta. Do it.

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