1897 Herren House

Waynesville, North Carolina

Specialty Recipe

Ham and Swiss Souffles

Ingredients

6 slices day-old bakery bread (preferably sour dough); do not use the soft grocery store-type bread

1 cup shredded Swiss cheese

1 cup chopped, cooked ham

6 eggs

1-1/2 cups milk

1 teaspoon dry mustard

1/4 teaspoon salt

Dash of freshly ground black pepper

Coat eight 4-ounce ramekins with cooking spray. Remove the crusts from the bread and cut the slices into 3/4-inch cubes. Place a layer of cubes in each ramekin. Top with a layer of chopped ham and a layer of cheese (this should fill the ramekin). Whisk together the eggs, milk, and seasonings. Pour over bread, ham, and cheese to 1/4 inch of the top. Cover the ramekins and refrigerate overnight.

In the morning, remove from refrigerator and allow to warm slightly while you preheat the oven to 400 degrees. Bake for 25 to 30 minutes. (Cooking time will depend on the temperature of the souffles when you put them in the oven.) Souffles will puff up over the top of the ramekins. Serve immediately.

Serves: 8

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)