DOUBLE-CHEESE HAM SOUFFLE

Double-Cheese Ham Souffle image

I've made this for holiday breakfasts and shower brunches. It's a big hit. It's also a welcome change at covered-dish dinners at church. There's never another one like it there.-Anita Gattis, Hawkinsville, Georgia

Provided by Taste of Home

Time 55m

Yield 8-10 servings.

Number Of Ingredients 12

Ingredients

16 slices day-old bread, crusts removed and cubed
1 pound cubed fully cooked ham
2 cups shredded cheddar cheese
1 cup shredded Swiss cheese
6 large eggs, lightly beaten
3 cups 2% milk
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/8 teaspoon pepper
Dash to 1/8 teaspoon cayenne pepper
1-1/2 cups finely crushed cornflakes
3 tablespoons butter, melted

Steps:

Place half of the bread cubes in a greased 13x9-in. baking dish. Layer with ham, cheeses and remaining bread cubes. , In a large bowl, whisk together the eggs, milk and seasonings; pour over the top. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Combine the cornflakes and butter; sprinkle over casserole. , Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 470 calories, Fat 24g fat (13g saturated fat), Cholesterol 205mg cholesterol, Sodium 1163mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 1g fiber), Protein 27g protein.