INGREDIENTS
3 cups of Egg Beaters (400-2170-177)
1 cup of milk
1/4 cup of White wine
1/2 cup of Pauly Grated Parmesan Cheese (752-7570-376)
1/2 cup of Scallions, chopped
1/4 tsp. of Ground black pepper
3 cups of Toasted bread cubes
1-1/2 cups of Pauly Shredded Cheddar Cheese (753-7585-376)
2-1/2 cups of Pauly Part Skim Ricotta Cheese (110-2720-376)
1-1/4 cups of Plain nonfat yogurt

DIRECTIONS

• In bowl, whisk together Egg Beaters, milk, wine, 1 ounce Parmesan cheese, scallions and pepper.
• Spread bread cubes and Cheddar cheese over bottom of 12 x 10 x 2-inch half steam table pan. Pour egg mixture evenly over bread mixture. 
• Cover pan with foil. Bake at 300 degrees F. for 1 hour until almost set. 
• Puree ricotta cheese and yogurt; pour evenly over souffle, spreading to edges of pan. Sprinkle with remaining 1 ounce Parmesan cheese. Bake for 15 to 20 minutes more until topping is set; brown top under broiler. 
• Let stand 10 minutes. Cut into 12 portions.