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.
“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