Perfect Soufflé for a Spring Brunch


Good soufflés are light and airy but, done right, can also be the star of a seriously hearty meal. This savory ham and cheese recipe is a crowdpleaser and guaranteed to stick to your ribs. For breakfast, pair it with cut fruit and a bloody Mary. For lunch or dinner, we recommend serving it with a fresh green salad and light red wine.

Hearty Ham and Cheese Soufflé
Serves 8-10.

16 slices day-old bread, crusts removed, cubed
1 pound cubed fully cooked ham
2 cups shredded cheddar cheese
1 cup shredded Swiss cheese
6 eggs, lightly beaten
3 cups 2% milk
½ teaspoon onion powder
½ teaspoon ground mustard
⅛ teaspoonground black pepper
⅛ teaspoon cayenne pepper
1½ cups finely crushed cornflakes
3 tablespoons salted butter, melted

1. Place half the bread cubes in a greased 13×9-inch baking dish. Layer with ham, both cheeses, and remaining bread cubes.

2. In a large bowl, whisk together eggs, milk, and seasonings, then pour over the top. Cover and refrigerate for at least 8 hours, but preferably overnight.

3. Remove dish from refrigerator 30 minutes before baking and preheat oven to 350 degrees Fahrenheit.

4. In a separate bowl, combine cornflakes and butter, then sprinkle over casserole.

5. Bake uncovered for 40-45 minutes, or until an inserted knife comes out clean. Let stand 10 minutes before serving.