While growing up in Charlotte, North Carolina, I could religiously count on my Aunt Bunny serving this tasty soufflé each and every time my family would go to her house for breakfast after early church on Sunday. The menu was always the same: bacon and sausage soufflé, a huge bowl of fresh fruit compote, pecan-cinnamon coffee cake, and Aunt Bunny’s homemade peach preserves in a small cut-crystal bowl. I always thought it was the fanciest breakfast on earth and can still hear Aunt Bunny warning, “I don’t want to see one scrap of that soufflé left in the dish.” (And, in case you’re wondering, any savory dish in the South that contains eggs can be called a soufflé.)
- 1/2 pound hickory-smoked bacon, cut into small pieces
- 1/2 pound bulk pork sausage
- 6 slices white loaf bread, crusts removed
- 3 tablespoons butter, melted
- 1 1/2 cups sharp cheddar cheese, grated
- 2 cups half-and-half
- 5 large eggs
- 2 teaspoons dry mustard
- Place the bacon in a large skillet, break up the sausage in the skillet, and fry the two meats over moderate heat till fully cooked, stirring. Drain on paper towels.
- Brush the bread with the butter, cut into small cubes, and arrange the cubes in a buttered 13 by 9-inch or round baking dish. Spoon the bacon and sausage evenly over the cubes and sprinkle the cheese evenly over the top. In a bowl, whisk together the remaining ingredients till well blended, pour over the cheese, cover with plastic wrap, and chill overnight.
- When ready to bake, preheat the oven to 350°F, bake the soufflé till golden, 40 to 45 minutes, and serve hot.