Overnight casseroles, whether for breakfast or dinner, are wonderful to have in one’s recipe collection. This Ham and Cheese Overnight Soufflé could be served for either meal and is a breeze to put together. I especially loved the crunch and added flavor from the buttery cracker topping.
10 slices soft Italian-style white bread, cut into 1/2-inch cubes (4 cups)
4 ounces thinly sliced ham, cut into 1-inch pieces (about 1 cup)
3 cups (12 ounces) shredded sharp Cheddar cheese
2 tablespoons minced onion
6 large eggs
3 cups milk
1 teaspoon Dijon mustard
1 cup crushed buttery round crackers, such as Ritz (about 16 crackers)
5 tablespoons unsalted butter, melted
1. Lightly grease a 13- by 9-inch glass or ceramic baking dish. Scatter half of the bread cubes in the baking dish. Top with ham, cheddar and onion, then the remaining bread cubes. Set the baking dish aside.
2. Place eggs, milk and mustard in a medium-sized bowl and whisk. Pour the egg mixture over the bread cubes and press down on them so they are immersed in the liquid. Cover the baking dish with plastic wrap and refrigerate overnight.
3. When ready to bake, place a rack in the center of the oven. Preheat the oven to 350℉.
4. Toss the cracker crumbs and melted butter together in a small bowl. Scatter the crumb mixture over the top of the soaked bread cubes. Bake the soufflé until it puffs up and is golden, 55 minutes to 1 hour.
Serves 10 to 12
‘Post Empire’, a 2012 release from Will Stratton was recommended to me by a friend as music I should definitely check out.
I am so glad that I did. What beautiful songs.
Marcy really loves ‘You Divers’. Me too, now.
“I woke, and I did not know who had spoken
The sun spilled all over my floor
The shades sighed in and out with the wind
I rose right from the fire that had done me in”
Check out Will Stratton on his Website , where you can link to buy his music. Take a few minutes to read his blog. He is a compelling writer who is going through one hell of a difficult time. I wish Will the best.