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Double-Cheese Ham Souffle Recipe

Double-Cheese Ham Souffle Recipe

I've made this for holiday breakfasts and shower brunches. It's a big hit. It's also a welcome change at covered-dish dinners at church. There's never another one like it there.—Anita Gattis, Hawkinsville, Georgia
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min. + standing YIELD:8-10 servings

Ingredients

  • 16 slices day-old bread, crusts removed and cubed
  • 1 pound cubed fully cooked ham
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded Swiss cheese
  • 6 eggs, lightly beaten
  • 3 cups 2% milk
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • Dash to 1/8 teaspoon cayenne pepper
  • 1-1/2 cups finely crushed cornflakes
  • 3 tablespoons butter, melted

Directions

  • 1. Place half of the bread cubes in a greased 13-in. x 9-in. baking dish. Layer with ham, cheeses and remaining bread cubes.
  • 2. In a large bowl, whisk together the eggs, milk and seasonings; pour over the top. Cover and refrigerate for 8 hours or overnight.
  • 3. Remove from the refrigerator 30 minutes before baking. Combine the cornflakes and butter; sprinkle over casserole.
  • 4. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8-10 servings.

Nutritional Facts

1 serving (1 piece) equals 470 calories, 24 g fat (13 g saturated fat), 205 mg cholesterol, 1,163 mg sodium, 37 g carbohydrate, 1 g fiber, 27 g protein.

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.