Ham and Cheese Souffle

Leslie in Texas's Note:

I first had this at a brunch about 18 years ago. It was so good, I got the recipe and have made it for either brunch or weekend breakfasts since then. It is good with either a fruit salad for breakfast, or a green salad and white wine for brunch or a light dinner. Especially great since it can be made the night before and popped in the oven when you need it! For a change, substitute cheddar cheese for the Swiss cheese.Prep time does not include chill time.

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 3 cups cooked ham , cubed
• 3 cups swiss cheese , cubed
• 3 cups French bread , cubed
• 3 tablespoons flour
• 1 teaspoon dry mustard
• 1 dash Tabasco sauce (optional)
• 3 cups milk
• 4 eggs , beaten

Directions:

1. Layer ham, cheese, and bread in a buttered 3 quart casserole.
2. Sprinkle with flour and dry mustard mixed together.
3. Sprinkle with Tabasco sauce as desired.
4. Mix milk with beaten eggs and pour over all.
5. Chill at least 2 hours or overnight.
6. Bake at 350° for about 1 hour or until puffy and golden on top.
7. Serve immediately.

Reviews

[Cindy in Oklahoma]

WOW, this recipe is great!!! I used crusty french bread and the baked presentation was beautiful. This will become my Christmas Eve souffle as well as a regular for breakfasts for several. I used a lot of Tabasco and it didn't add heat that I could tell.

[FLKeysJen]

Outstanding! The crusty part is to die for! I love that you put it together the night before, then just stick it in the oven when you wake up. We put quite a bit of Tabasco and couldn't taste it. Next time I might try a tad of kirsch and nutmeg in with the milk and eggs instead, since the crusty bread and melted cheese flavor/texture remind me of fondue. THANKS - we'll be making this again!