Approximately 10 slices of crusty white bread, crust removed
3/4 lb (375g) thinly sliced Parisian ham, cut into strips
2 cups (500 ml) sharp cheddar, grated
3/4 teaspoon (3 ml) salt
In a bowl, combine the eggs, milk, Worcestershire sauce, Dijon mustard and Tabasco sauce. Season with salt and pepper. Set aside.
In a 5 litres (20 cups) capacity saucepan, soufflé dish or baking dish with high sides, place half of the vegetables.
Cover with a layer of bread slices. Add the ham, half the cheese and the remaining vegetables. Cover with a second layer of bread slices. Add the egg mixture. Sprinkle with the remaining cheese.
Cover and refrigerate overnight.
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Bake for about 1 hour 30 minutes, or until the soufflé is brown and the centre is still slightly soft. Serve hot.
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