Serves 8


  • 9                                  buttered white bread slices, medium thick
  • 1 1/2 lbs                     Sharp Cheddar cheese, grated
  • 1                                   bunch green onions, finely chopped
  • 1 1/2 teaspoons         salt
  • 1/2 teaspoon             dry mustard
  • 3 cups                         milk
  • 1 dash                         Tabasco sauce
  • 6                                  large eggs, lightly beaten
  • pepper to taste

Cut off the crusts from the bread and butter each slice. Cut into 1/2″ cubes.

Saute green onions until transparent. Butter a 2qt casserole and arrange a layer of bread cubes on the bottom, placing a generous amount of grated cheese over it. Add a second layer, and last layer of cubes with the remaining cheese over it.

Mix salt, pepper and mustard together and blend it into the milk. Add onion, Tabasco and eggs and mix well. Pour over bread and cheese in the casserole. cover with wax paper.

Refrigerate overnight.

Two hours before serving, remove from the fridge. Let stand at room temperature for one hour. Preheat oven to 350. Place casserole in a pan of water and bake for one hour or until the cheese charlotte is WELL BROWNED and firm.

Let stand a few minutes before serving.

NOTES : This is a wonderful brunch dish. I buy the pre-grated cheese if pressed for time. To cut fat, which i do not recommend, use canned skim milk and reduced fat cheese. This is the usual menu for a McBride Brunch. Cheese Charolotte, Sausage Ring, either Saute Cherry tomatoes or Scalloped tomatoes, Chilled Asparagus with dressing, assorted muffins or cord bread and last but not least Mimosas.

Recipe by : Linda McBride

In Categories : ALL OLD RecipesBrunches

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