Return to Content

Granes Ham and Cheese Soufflé

Granes Ham and Cheese Soufflé
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 6-8

"The smell from this soufflé, as it is baking, permeates the whole 20-room inn. By the time it's ready to serve, everyone is at their table -- fork in hand. It makes such a pretty dish we have had guests run back upstairs to get their cameras to take pictures of it!" --Granes Fairhaven Inn, Bath, Maine

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 8 slices homemade white bread, cubed
  • 1-1/2 cups chopped ham
  • 1-1/2 cups grated cheddar cheese
  • 1 small onion, minced
  • Salt and pepper to taste
  • 10 eggs
  • 2-1/2 cups milk
  • 1/2 stick margarine or butter, melted
  • 2 teaspoons dry mustard
  • 1/2 cup grated Parmesan cheese
  • Paprika


In a buttered 2-quart soufflé dish layer a third of the bread cubes and half of the ham, cheddar cheese, onion, and salt and pepper. Repeat layers, topping with last third of bread. Beat eggs in a bowl; add milk, cooled melted margarine, and dry mustard and mix well. Pour over bread in dish. Sprinkle with grated Parmesan and paprika. Refrigerate overnight. Bake uncovered at 350 degrees F for 1 hour and serve immediately.
Updated Wednesday, March 5th, 2008

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111