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"The smell from this souffle, as it is baking, permeates the whole 20-room inn. By the time it's ready to serve, everyone is at their table -- fork in hand. It makes such a pretty dish we have had guests run back upstairs to get their cameras to take pictures of it!" --Granes Fairhaven Inn, Bath, Maine
Yield: Serves 6-8
- 8 slices homemade white bread, cubed
- 1-1/2 cups chopped ham
- 1-1/2 cups grated cheddar cheese
- 1 small onion, minced
- Salt and pepper to taste
- 10 eggs
- 2-1/2 cups milk
- 1/2 stick margarine or butter, melted
- 2 teaspoons dry mustard
- 1/2 cup grated Parmesan cheese
- Paprika
In a buttered 2-quart souffle dish layer a third of the bread cubes and half of the ham, cheddar cheese, onion, and salt and pepper. Repeat layers, topping with last third of bread. Beat eggs in a bowl; add milk, cooled melted margarine, and dry mustard and mix well. Pour over bread in dish. Sprinkle with grated Parmesan and paprika. Refrigerate overnight. Bake uncovered at 350 degrees F for 1 hour and serve immediately.
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