A light egg custard with ham and cheese you prep the night before.
|16 slices||White Bread, crusts removed, cubed|
|1 lb.||Ham, cubed, about 3&1/3 cups|
|8 ozs.||Cheddar Cheese, 2 cups shredded|
|8 ozs.||Swiss Cheese, 2 cups shredded|
|5||Eggs, lightly beaten|
|1 tsp.||Dry Mustard|
|8||Green Onions, one bunch, sliced|
|1/3 cup||Butter, melted|
|2&1/2 cups||Panko Crumbs|
Start this the afternoon or evening before the morning you want to serve it. Remove the crust from the White Bread and cut the slices into cubes. Cube the Ham. Shred the Cheddar Cheese and Swiss Cheese. Slice the Green Onions. Grease a 3 quart, 9x13" casserole.
Layer approximately half the bread, then half the ham, half the cheddar and half of the swiss in the casserole. Now repeat with the remainder of each in the same order.
In a separate bowl, lightly beat the Eggs, add the Milk and Dry Mustard and stir to blend. Stir in the sliced Green Onions and gently pour evenly in the casserole. Cover tightly with plastic wrap and refrigerate overnight.
The next morning at least an hour before but no more than two hours before you want to serve the soufflé, remove the casserole from the refrigerator and let it de-chill.
About an hour before serving, preheat an oven to 375°F. Melt the Butter and drizzle it over the Panko Crumbs as you stir to combine.
Forty five minutes before serving, sprinkle the buttered crumbs evenly over the casserole and bake for 40 minutes or until hot and bubbly.
Nutrition erroneously includes the crust from the 16 slices of while bread.
Source: My variation of a recipe in The Classic Cookie & Cafe Cookbook.
Yield: 3 quarts
Nutrition Facts per Serving:
39g Fat (50.9% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
2 1/2 Grain(Starch)
4 Lean Meat
1/2 Non-Fat Milk
5 1/2 Fat.
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