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Granes Ham and Cheese Soufflé

Granes Ham and Cheese Soufflé
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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


  • 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

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