Williamsburg Souffle
- 8 slices day old egg bread
- 1/4 c. butter or margarine
- 2 c. sliced mushrooms
- 2 c. half and half
- 1 tsp. salt or to taste
- 1/2 c. minced onion
- 2 c. diced cooked ham
- 4 c. shredded Cheddar cheese
- 1 Tbsp. garlic salt
- 2 Tbsp. flour
- 8 eggs
- 2 Tbsp. prepared mustard
- Trim crusts off bread, then cut in bite-size pieces.
- Arrange in well buttered 13 x 9-inch baking dish.
- Heat butter in skillet and saute mushrooms and onion about 5 minutes.
- Spoon evenly over bread cubes.
- Top with ham.
- Combine cheese with flour and sprinkle over ham.
- Beat eggs with mustard, half and half, garlic salt and salt to taste.
- Pour into dish.
- Cover and refrigerate for at least 4 hours or overnight.
- Bake, uncovered, at 325u0b0 for 1 hour or until puffed and lightly browned.
- Makes 8 to 10 servings.
egg bread, butter, mushrooms, salt, onion, ham, cheddar cheese, garlic salt, flour, eggs, mustard
Taken from www.cookbooks.com/Recipe-Details.aspx?id=230713 (may not work)