Any ideas for a simple brunch that

[spindrifter]

I can serve tomorrow?

[NMDemDist2]

1. cheese souffle

Ingredients:
4 cups cubed day-old firm white or French bread
2 cups shredded cheddar cheese
10 eggs, lightly beaten
4 cups milk
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon onion powder
dash of freshly ground pepper
8 to 10 slices cooked bacon, crumbled
1/2 cup sliced mushrooms
1/2 cup chopped peeled tomato

Generously butter 9 x 13-inch baking dish. Arrange bread cubes in dish and sprinkle with cheese. Beat together next 5 ingredients with pepper to taste and pour evenly over cheese and bread. Sprinkle with bacon, mushrooms and tomato. Cover and chill overnight. Preheat oven to 325 degrees. Bake casserole uncovered until set, about 1 hour (tent with foil if top begins to overbrown).

serve with fruit and you're set

edit to add link to other yummy easy souffles

http://www.virtualcities.com/ons/0rec/04soufle.htm

[spindrifter]

2. Looks great, thanks!

[NMDemDist2]

3. you need to make it tonight though so it can sit overnight n/t

[Lugnut]

11. That sounds delicious

I make a similar one but I use green onions, buttered sliced bread on the bottom and sausage rather than bacon. It's a favorite around our house.

[Tab]

4. How many people?

If you want a really delicious brunch... it's simple, but I always take my time plating it and making it yum. I would only do it for a couple of people, though, unless I had help.

I had this at the Buttery Restaurant at the Jelly Mill in Manchester, VT (I grew up nearby) and it's just so frickin' yum.

What you'll need:

A really nice, thinly sliced, baked ham, like slices of a Virginia ham. Three slices per bread (six per serving), rolled, and hot.

Two slices of seeded rye bread per serving. Not necessarily Arnold, but nothing too rustic and thick. Bread should be toasted.

Lorraine Swiss.

Artichoke hearts, quartered (or chopped).

Bernaise sauce (or was it Hollandaise?)

A broiler

Basically, toast the rye, lightly. Roll three slices (individual rolls) and place on each slice of bread (two per serving). Spread the artichoke hearts on the rye. Drape the Lorraine Swiss over the hearts and ham. Have the sauce hot. Melt under broiler, drizzle sauce over after you take it out (or I guess you can put the sauce on and broil the whole thing, but I find it trickier that way).

Serve and eat.

[babylonsister]

5. That sounds so delicious!

Drooling here...:9

[Tab]

6. The stuff just goes together so perfectly

I don't make it often, but it's so darn good.

[spindrifter]

7. Is Arnold a brand of bread?

This sounds amazing!

[Tab]

8. Yeah

Cheap Jewish rye, but oddly addicting in some way - just the right heft and width for sandwiches, and wonderful toasted (for something mass-produced). For this dish you don't want anything too heavy, but if you can get slightly thicker than Arnold you're better off. But Arnold will work find. Just get the seeded, not the seedless.

[SoCalDem]

9. Quiche, salad bar, sherbet

:)

http://www.virtualcities.com/ons/0rec/04quiche.htm

[spindrifter]

13. Hmmm, if I only

had a few extra hours and the dishes to serve this in...!

[NMDemDist2]

10. how did it go? n/t

[spindrifter]

12. It was great!

Your recipe is definitely a keeper!

[NMDemDist2]

14. excellent! i'm so glad

it's such an easy recipe and makes you look like you slaved for hours lol