Submitted by Susan Juster Viner
Challah Cheese Puff
Best made the night before serving
8 large thick slices of challah
½ lb. Grated Swiss or gruyere cheese
4 large eggs, beaten well
2 ½ cups milk
1 cup sliced fresh mushrooms
l tsp. prepared mustard
2 Tbsp. grated onion
l tsp. salt
½ tsp. paprika
Trim crusts from challah and lay 4 slices in deep Pyrex greased with butter or margarine for taste. Cover with half of cheese, onions and mushrooms. Layer four pieces of challah over that and cover with rest of cheese, onions and mushrooms. Combine milk, mustard, salt, paprika and eggs well and pour over bread layers. Cover and let sit in refrigerator several hours or overnight.
Bake at 325° degrees for l hour.