Grandma Bottcher’s Breakfast Souffle
Erik Bottcher, District 3:
Chelsea, Hell’s Kitchen, Greenwich Village, West SoHo, Hudson Square, Times Square, Garment District, Flatiron, Upper West Side
My grandmother made this recipe for our family breakfast every Thanksgiving until she was 101 years old. We still make it every holiday and, while it doesn't taste the same as when my grandma made it, it's still delicious and the best way to start your Thanksgiving morning.
Ingredients
3 cups cubed ham
3 cups cubed bread (white bread or sourdough recommended)
3 cups cubed cheddar cheese
3 tablespoons flour
3 tablespoons melted butter
1 tablespoon dry mustard
3 cups milk
4 eggs, slightly beaten
Salt and pepper, season to taste
Directions
Spray a 9x13 pan with non-stick spray.
Remove the crusts from the bread and discard. Cut the remaining bread into cubes. Spread in pan.
Cut the ham into cubes. Layer on top of the bread cubes.
Cut the cheddar cheese into cubes. Layer on top of the ham.
In a medium bowl, whisk together the eggs, milk, dry mustard, and salt and pepper, until fully combined. Pour this evenly over the top of the cheese in baking pan. Cover the pan with plastic wrap, and refrigerate overnight. This allows enough time for the egg mixture to be absorbed into the bread.
On Thanksgiving morning, remove the pan from the refrigerator and let it sit for 30-40 minutes to let it warm to room temperature. Preheat your oven to 350 degrees.
When ready, remove plastic wrap, and place pan in oven. Bake for 1 hour at 350 degrees, or until you see that the eggs are "set" in the middle of pan.
When done baking, remove pan to a wire rack. Let it cool for about 10 minutes, then cut it into pieces. Serve while still warm.