- Arrange bread in an ungreased 13" x 9" baking dish. Whisk together eggs, 1 1/2 cups milk, and seasonings. Pour over the bread and set aside.
- Meanwhile in a large skillet, cook sausage meat over medium heat until no longer pink. Drain and then spoon evenly over the bread.
- Combine the soup with the cheeses and remaining milk, and spread evenly over the sausage.
- Bake, uncovered at 350F for 45-50 mins, or until the top is puffed and the centre appears set. Let stand for 5 mins before serving.
Tuesday, October 20, 2009
Swiss & Gruyere Breakfast Souffle
For Thanksgiving we had our friends Dave, Siobhan and their children come and stay (and now that Greg has built us a guest house, it's so much easier to accomodate guests!!) Since Sunday was going to be our big turkey dinner evening, I wanted something quick and delicious for breakfast that I could prepare ahead of time. It was SO good that I made another one this past weekend and took it to Tremblant Girls' Weekend!!
SWISS & GRUYERE BREAKFAST SOUFFLE
8 to 10 slices of French loaf, torn into pieces (another nice addition would be brioche or challah!)
2 cups milk, divided
1/2 tsp ground mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 lb of pork sausage meat
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted (or 1 cup thick homemade white sauce with 1/2 cup sauteed mushrooms)
1/2 cup shredded Gruyere cheese
1/2 cup shredded Emmenthaler Swiss cheese