Gourmet soufflé with toast bread

Yolks (for 12 servings)

1. 400 g yellow cheeses, grated (at least 2 different, eg bush, gouda, reggae, kasser).
2. 4 tsp. tablespoons breadcrumbs (galettes).
3. 1 tsp. tablespoon butter melted (careful not to burn), for spreading.
4. 1 large pack of toast bread (about 20 slices), better stale and no crust.
5. 250 g ham of your choice, finely chopped.
6. 4 eggs.
7. 2 cups. milk.
8. 1 pinch of salt.
9. minimum nutmeg, grated (optional).

Procedure

Stir and keep aside 2 tablespoons of cheeses and 2 tablespoons of the galet. Butter a large pyrex about 38 × 28 cm and sprinkle it with the rest of the galet.

Apply the slices of the toast next to each other, so that there is no gap in the pyrex.

Pour over half the cheese and all the ham. Lay a second row of slices of toast. And add the rest of the cheese.

Beat the eggs, milk, salt and, if we want, nutmeg. Pour the souffle and leave it in the fridge for 1 hour.

Then preheat the oven to 180 ° C, in the air.

Sprinkle the soufflé with the cheese-galet blend that we have kept from the beginning to the edge. And bake it in the oven for 30 minutes until it rises and browns.

Secret

Add, if desired, mushrooms in thin slices, peppers, sausages or whatever sausage we have.