Crock Pot Souffle Formage Recipes

Steps:

• Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
• Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
• Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

Steps:

• 1. Tear the bread into small pieces. Place half the bread in a well-greased slow cooker.
• 2. Add half the cheese and half the butter. Repeat with another layer.
• 3. Beat the eggs, milk, Worcestershire sauce and salt together; pour over bread and cheese. Sprinkle with paprika.
• 4. Cover and cook on LOW setting for 4-6 hours. Do not lift lid until ready to serve.

Steps:

• 1. Tear bread in small pieces. Place 1/2 in well greased slow cooker. Add 1/2 cheese, 1/2 butter dotted around the top.
• 2. Add remaining bread, cheese and butter.
• 3. Beat eggs. Add a little hot milk to the eggs, bringing the temperature up so they don't scramble when added to the scalded milk (called tempering); then beat egg/milk mixture into the scalded milk.
• 4. Add Worcestershire sauce and salt. Pour over bread and cheese.
• 5. Sprinkle with paprika if desired.
• 6. Cover and cook on LOW 4-6 hours. Do not open until ready to serve.
• Serves 6-8.