Ham Souffle

This ham souffle is really a make-ahead strata, and it’s the ultimate brunch dish. Cubed French bread, diced ham, cheddar cheese, mushrooms, and sliced olives get layered in a baking dish, soaked in an egg-and-milk custard overnight, then baked until puffed and golden.

The overnight soak is what makes this work. The bread absorbs the custard completely, turning the whole thing into a savory bread pudding that puffs up in the oven like a proper souffle. A sprinkle of flour and dry mustard between the layers helps thicken the custard as it bakes and adds a subtle mustardy bite.

Assemble everything the night before and refrigerate. Pull it out an hour before baking so it comes to room temperature. Cold casseroles straight from the fridge need extra time in the oven and cook unevenly.

The melted butter drizzled over the top before the custard goes in gives the surface a golden, slightly crispy crust after baking.

Kitchen Tips

• Use day-old French bread that’s slightly stale so it absorbs the custard better
• Cube the cheddar rather than shredding it for pockets of melted cheese
• Don’t skip the room-temperature rest before baking for even cooking throughout
• The souffle will puff up in the oven and deflate slightly as it cools, which is normal

Variations

• Swap ham for cooked bacon or breakfast sausage crumbles
• Add diced bell pepper or fresh spinach between the layers
• Use Swiss or Gruyere cheese for a more refined flavor