Granes Ham and Cheese Soufflé
By Yankee Magazine|Mar 05 2008|
“The smell from this soufflé, 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
Ingredients
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
Instructions
In a buttered 2-quart soufflé 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.
