Egg Soufflé

From Fritzi Schoen

 

12 slices of French bread (pre-sliced Toscana)
1 1/2 cubes butter or margarine
1 pound diced ham*
1 pound grated sharp cheddar cheese
3 cups milk
8 eggs
Salt, pepper, dry mustard to taste, thyme, marjoram or basil (if ham is used omit salt)

Preheat oven to 350 degrees

Spread bread with butter on both sides and place in a greased baking dish.
Sprinkle with half of filling and cheese on top. Repeat. Beat together eggs, milk and seasonings and pour over top and put in refrigerator overnight or at least for 4 to 6 hours. 

Bake at 350 to 400 degrees for 45 to 60 min.

Serves  12 to 14. (Be sure you put foil under the pan – it does drip)

* variations & combinations: diced sausage, crumbled bacon, chopped cooked chicken, chopped green onions,  tomatoes, mild green chilies, red or green peppers, sliced mushrooms, chopped cooked spinach, chopped broccoli, parsley,  etc. 

 

 

 

 

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