Williamsburg Soufflé
Williamsburg Soufflé is an moderately easy dinner. Made with 8 slices day old egg bread, 1/4 c. butter or margarine, 2 c. sliced mushrooms, 2 c. half and half and 1 tsp. salt or to taste, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
🔗 Recipe adapted from RecipeNLG-Full
Trim crusts off bread, then cut in bite-size pieces.
Arrange in well buttered 13 x 9-inch baking dish.
Heat butter in skillet and saute mushrooms and onion about 5 minutes.
Spoon evenly over bread cubes.
Top with ham.
Combine cheese with flour and sprinkle over ham.
Beat eggs with mustard, half and half, garlic salt and salt to taste.
Pour into dish.
Cover and refrigerate for at least 4 hours or overnight.
Bake, uncovered, at 325° for 1 hour or until puffed and lightly browned.
Makes 8 to 10 servings.
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