Del’s Egg Souffle

Delphine O’Brien was a burst of energetic, positive enthusiasm. I first met her when she booked a husband-and-wife jazz duo, Ursula Walker and Buddy Budson, into our newly opened restaurant in the Southfield Town Center in 1980. Over the years we became close friends and her husband, Judge John O’Brien, married Tom and me. She was an avid entertainer and this was a “go-to” brunch buffet dish. I love that I can make it the night before and pop it in the oven the next morning.

Ingredients for 10-12 Servings

12 slices of white bread, crusts removed

and cubed to 1½-inch pieces

8 large eggs

1 teaspoon dry mustard

6 cups whole milk

2 cups grated cheddar

Seasoning to taste

Mix all together and reserve. Can be made up to 24 hours ahead of time.

Preparation

Butter a 9x13-inch casserole dish.

Add the bread cubes and distribute the cheese evenly over the top of the bread.

Mix eggs, mustard and milk together and pour over the cheese and bread.

Toss lightly, cover with foil and allow to sit overnight.

Allow to come to room temperature while preheating oven to 375 degrees.

Bake 1 hour, remove foil and cook an additional 15 minutes.

Allow to stand for 15 minutes after taking out of the oven before serving.

NOTE

I love to use mozzarella cheese, drained chopped sundried tomatoes and dried basil as an alternative. Adding crispy fried, finely-diced pancetta to the bread cubes is a great flavor booster. Cold leftovers are addictive.