Overnight Cheese Puffs


what you need
4 cups cubed challah (egg bread), 1/2-inch pieces with crusts removed
1 cup Kraft Old Cheddar Shredded Cheese
5 eggs
2-1/2 cups milk
3 green onions, finely chopped
3 Tbsp. Oscar Mayer Real Bacon Bits
1 Tbsp. Dijon mustard
make it

PLACE bread in 6 (250-mL) ramekins sprayed with cooking spray; top with cheese.

WHISK remaining ingredients until blended; pour over cheese. Refrigerate overnight.

HEAT oven to 375ºF. Bake filled ramekins, uncovered, 40 to 45 min. or until tops are puffed and knife inserted in centres comes out clean. Serve immediately.

kraft kitchens tipsNOTEThis savoury morning dish is especially delicious when served with cold smoked salmon.VARIATION Prepare as directed, substituting a 9-inch square baking dish for the ramekins and increasing the baking time to 55 min. to 1 hour or until top is puffed and knife inserted in centre comes out clean. SERVING SUGGESTIONServe with a side salad made with your favourite fruits, such as navel oranges, grapefruit, apples and seedless grapes.