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Cheese Sandwich Souffle
Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002
- Total Time:
- 1 hr 5 min
- Prep:
- 5 min |
- Inactive Prep:
- -- |
- Cook:
- 1 hr
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 8 slices homemade-style white bread, 3 to 4 inches square, crusts removed
- 1/4 pound thinly sliced cheese (Muenster, provolone, fontina or Gruyere)
- 2 ounces prosciutto or boiled ham, thinly sliced, optional
- 3 large eggs
- 2 cups whole milk
- 1/2 teaspoon kosher salt
Directions
Lightly butter an 8-inch square baking dish and arrange 4 slices of the bread flat on the bottom. Cover each with equal amounts of cheese and ham, if desired. Top with the remaining bread.
Beat the eggs lightly in a small bowl and pour in the milk. Season with the salt and blend well. Pour over the sandwiches, cover and refrigerate for 1 hour.
Preheat the oven to 350 degrees F. Bake the sandwiches, uncovered, until lightly browned around the edges and set in the center, 40 to 45 minutes. Serve hot.