"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Make Ahead Holiday Breakfast Souffle, by Kristi Hale, is from The Hungry Hawk Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups cubed French bread 3 cups cubed cooked ham; 3 T. flour; 1 T. dry mustard; ½ lb grated sharp cheddar cheese; 4 eggs; 3 t. melted butter; 3 cups milk.
Preheat oven 350ºF. Layer bread, ham & cheese in a 9 x 13 casserole dish. Sprinkle mixed flour & mustard over & between layers. Pour melted butter over all. Beat eggs & milk together. Pour over casserole. Let stand overnight in refrigerator. Bake at 350ºF for 1 hour, uncovered. Serve with salsa.
This is a great recipe for Christmas morning since you prepare it the night before and you can use your leftover Christmas Eve ham.
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