Breakfast soufflé
Joanne
Margaret Rowan gave me this recipe years ago. Good for Sunday brunch.
ingredients
- 12 eggs
- 10 slices of bread without the crust cut into 1 inch cubes.
- 1 lbs cheddar cheese grated
- 1/2 lb cooked bacon or ham
- 1 tsp dry mustard
- 1/4 tsp salt
- A dash or two of cayenne pepper
- 4 cups cooking cream
- 3/4 cup milk. Use 1/2 cup if eggs are large.
directions
- 1
Grease 9 x 13 in. pan.
- 2
Layer bread, cheese and ham at the bottom of the pan.
- 3
Beat eggs well.
- 4
Add remaining ingredients to the eggs. Pour mixture in pan over the bread, cheese and ham.Refrigerate over night.
- 5
Bake uncovered at 350° 25 minutes.Lower the temperature to 325° and bake for another 45 minutes.
Source: Margaret Rowan
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