Baked Tomato Souffle

Ingredients

Serves: 4

8 Ripe Tomatoes
8 Slices White Bread, Crusts Removed
4 or 5 Pickled Cucumbers
4 Tablespoons Butter
1 Cup Cream
1 Cup Grated Parmesan Cheese
1 tablespoon CSR White Sugar
Salt and Pepper

Method

1 : Cut tomatoes in thin slices and the bread into squares (4 or 6 each slice). Butter a souffle dish or 4 small individual ones. Cut cucumbers into small pieces.
2 : Fry the bread squares in butter until lightly golden and crisp. Place a layer of bread in the bottom of the souffle dish, then a layer of tomatoe slices, seasoning, parmesan followed by another layer of bread squares, tomatoe and so on until all ingredients are used up.
3 : Add the cucumber and the CSR White Sugar to the cream and pour over the mixture. Cook in moderate oven 20-30 mins.