This savoury charlotte makes a light and tasty supper dish, and is delicious garnished with crisply fried bacon and parsley.
4 1 thick slice white bread, cut into cubes
7 fl. oz. milk
8 slices of white bread, crusts removed
1½ oz. butter
3 eggs, separated
H tablespoons flour
8 oz. Cheddar cheese, grated
½ teaspoon salt
½ teaspoon grated nutmeg
4 fl. oz. single cream
Preheat the oven to moderate 350°F (Gas Mark 4, 180=C).
Put the bread cubes in a shallow dish and sprinkle over half of the milk. In another dish, spread out the bread slices and sprinkle them with the remaining milk. Leave the cubes and slices to soak.
In a large bowl, cream the butter with a wooden spoon and mix in the egg yolks, one at a time. Stir in the flour. Add the soaked bread cubes, cheese, salt and nutmeg. Blend well and stir in the cream.
In a medium-sized bowl, beat the egg whites with a wire whisk until they are stiff’. Fold them into the cheese mixture.
Line a greased straight-sided, flame-proof dish or casserole with the soaked bread slices. Pour the cheese mixture into the dish. Bake in the oven for 35 to 40 minutes. Serve the Charlotte immediately.