Ham and Cheese Souffle

What, I am proposing is a savory souffle, with toast bread, ham, cheese, milk and eggs.
Soufflé is a kind of cake sweet or savory. It is delicious, fluffy and airy. Each bite is a light and tasteful delight.
Successful combination, delicious results, too many calories, so make sure to eat a small amount even if it's very delicious.
The word soufflé is the past participle of the French verb souffler, which means among other things puff, blow, breathe etc.

work: 30′

time: 03h:00′

easy: 2/5

Ingredients (6 servings) 10 slices of toast bread, stale no crust 10 slices kasseri cheese (or cheddar) 5 large slices ham or 10 small 3 tbsp butter, room temperature 4 eggs ½/ 16.9 floz liter milk 250 gr/ 8.8 oz sour cream 1 tsp grated nutmeg 1 tsp pepper, freshly grated 3 tbsp gruyere cheese	Grease well a special dish for soufflés and set aside for later. In a large bowl add the milk, eggs, pepper and nutmeg. Leave aside for later.	Grease lightly each slice of bread on one side and place it in the base of the soufflé dish.
Fill in the blanks, cutting another slice of bread into smaller pieces.	Place the ham slices over the bread and over that two slices of cheese.	Repeat the same procedure starting with the bread and putting all the ingredients alternately until they finish and almost fill the souffle dish.
In the egg and milk bowl, add the sour cream and beat well to homogenize. Add the pepper and nutmeg.	Finally, add the whipped milk mixture into the mold with ham and cheese. On top sprinkle with grated cheese.	Cover the souffle form and refrigerate for 2 hours (optional). Preheat oven to 180°C/ 350°F/ Gas 4 and bake the souffle for 30'-40' with resistance, until cooked to rise and take color.

The souffle is served hot from the oven. It's a dish that we wait for, it will not wait for us.
Eaten as a starter or as an appetizer accompanied with a light green salad.

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