Double-Cheese Ham Souffle |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I've made this for holiday breakfasts and shower brunches. It's a big hit. It's also a welcome change at covered-dish dinners at church. There's never another one like it there.Anita Gattis, Hawkinsville, Georgia Ingredients:
16 slices day-old bread, crusts removed and cubed |
1 pound cubed fully cooked ham |
2 cups (8 ounces) shredded cheddar cheese |
1 cup (4 ounces) shredded swiss cheese |
6 eggs, lightly beaten |
3 cups 2% milk |
1/2 teaspoon onion powder |
1/2 teaspoon ground mustard |
1/8 teaspoon pepper |
dash to 1/8 teaspoon cayenne pepper |
1-1/2 cups finely crushed cornflakes |
3 tablespoons butter, melted |
Directions:
1. Place half of the bread cubes in a greased 13-in. x 9-in. baking dish. Layer with ham, cheeses and remaining bread cubes.
2. In a large bowl, whisk together the eggs, milk and seasonings; pour over the top. Cover and refrigerate for 8 hours or overnight.
3. Remove from the refrigerator 30 minutes before baking. Combine the cornflakes and butter; sprinkle over casserole.
4. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8-10 servings.
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