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Sausage Souffle




Source of Recipe


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Recipe Introduction


This is great for Christmas morning and for buffets! Put together the night before, cover with foil and refrigerate overnight. Put in oven Christmas morning.

adapted from:Louisiana Entertains (The Rapides Symphony Guild in Alexandria, La)


Recipe Link: http://sun-sentinel.com

List of Ingredients




6 slices white bread, crusts removed

3 tablespoons butter, softened

1 pound bulk pork sausage, cooked, crumbled and drained

11/2 cups grated cheddar cheese

5 eggs

2 cups half-and-half

1 teaspoon dry mustard

2 tomatoes, sliced or 2 cups prepared salsa

1 to 2 jalapeno peppers, seeded and sliced, optional






Recipe



Butter the bread slices and cut into 1/2-inch cubes. Place in a nonnreactive 7-by-11-inch baking dish. Sprinkle with sausage, top with cheese. Beat the eggs, half-and-half and mustard together and pour over sausage mixture. Press bread pieces into liquid. Cover and refrigerate for at least 1 hour or, preferably, overnight.

When ready to serve, preheat oven to 350 degrees. Bake, uncovered, 40 to 45 minutes. Garnish top with sliced tomatoes and jalapenos or serve with salsa. Makes 8 servings.


MNote: We used sun-dried tomato-flavored pork sausage.