Brunch or Breakfast Souffle

This recipe is from the 2010 St. Mary's cookbook Keeping the Feast. Copies are available for $15; email Sherrie Simmonds to arrange purchase and delivery.

Brunch or Breakfast Souffle
Jean Saunders
About 15-20 minutes initial prep time and 45-50 minues cook time, plus overnight refrigeration
Serves 8-10

Editor's note:
This recipe is perfect for a Christmas morning meal - prep it the night before, then pop it in the oven when you get up for a satisfying savory breakfast that won't trap you in the kitchen.

8 eggs
3 cups milk
8 slices white bread
1 pound cooked bacon or ham
1 1/2 cups grated cheddar cheese
salt and pepper to taste

Butter the sides and bottom of a souffle dish or a round, deep casserole dish. Break the bread in small chunks and line the casserole dish with bread chunks. (Or butter bread and adhere chunks to the sides and bottom of the dish.) Grate cheese and place on the bottom of the casserole dish over the bread. In a separate bowl, beat eggs with milk until light and fluffy. Add bacon or ham, salt and pepper to taste, and stir well. Pour egg mixture carefully over the cheese at the bottom of the dish. Cover and refrigerate overnight. Bake the next day for breakfast or brunch at 325 degrees for about 45-50 minutes, until firm.