"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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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