Ham and Cheese Overight Souffle'

My sweet friend, Donna S., treated all the moms in our Sunday School class (We let the dads have some, too!) to this delicious breakfast casserole on Mother's Day morning! Donna has such a sweet and gentle spirit. I appreciate her ministry!
Of course, we all wanted the recipe! Donna not only shared it, but she puts in a big thumbs-up for the cookbook it came from. I don't have this, but Donna says it's great. After listening to her and reading the Amazon review, I want one!

From the What Can I Bring? Cookbook by Anne Byrn, The Cake Mix Doctor
"For all of you busy worker bees--you know who you are, working all day and staying up until midnight catching up on housework and getting a head start on a party dish you're toting the next day--well, this dish is for you. It should be made the night before and tucked in your refrigerator so you can go snooze. The next day it will bake up puffed and golden, like some precious souffle'. The only secret is to use soft bread. I have made this with crusty sourdough, the dense kind sold at a bakery here, and it's good but not fluffy and light. When I made it with the supermarket deli bread that is much lighter, my kids liked it better, and I'll admit it was more ethereal, more like a classic souffle'. Serve it with a green salad, a fruit salad, and perhaps some grilled or roasted asparagus for brunch."

Here's a link to Amazon! It's only a bit more than $10!!


We have a "Breakfast for Supper Night" during the winter months. This will definitely be added to our rotation!

Thanks again, Donna, for making this for our class and sharing the recipe and information on the cookbook!!

Ham and Cheese Overight Souffle'

Serves 10 to 12
Prep: 15 minutes Chill: Overnight
Bake: 55 minutes to 1 hour

Vegetable oil spray, for misting the baking dish
10 slices soft Italian-style white bread, cut into 1/2-inch cubes (4 cups)
4 ounces thinly sliced ham, cut into 1-inch pieces (about 1 cup)
3 cups (12 ounces) shredded sharp Cheddar cheese
2 tablespoons minced onion
6 large eggs
3 cups milk
1 teaspoon Dijon mustard
1 cup crushed buttery round crackers, such as Ritz (about 16 crackers)
5 tablespoons unsalted butter, melted

1. Lightly mist a 13 by 9-inch glass or ceramic baking dish with vegetable oil spray. Scatter half of the bread cubes in the baking dish. Top with the ham, cheddar, and onion, then the remaining bread cubes. Set the baking dish aside.
2. Place the eggs, milk, and mustard in a medium-size bowl and whisk to combine. Pour the egg mixture over the bread cubes and press down on them so they are immersed in the liquid. Cover the baking dish with plastic wrap and refrigerate it overnight.
3. When ready to bake, place a rack in the center of the oven and preheat the oven to 350 degrees F. (Let glass dish come to room temperature first!)
4. Toss the cracker crumbs and melted butter together in a small bowl. Using your fingers, scatter the crumb mixture over the top of the soaked bread cubes. Bake the souffle' until it puffs up and is golden, 55 minutes to 1 hour. Serve at once.

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