Whisk together the eggs, milk, mustard and salt and pour over the bread. Refrigerate for 8 to 12 hours To bake breakfast soufflé: 5. Preheat oven to 325°F. Melt ¼ cup butter in a small saucepan.
that I couldn’t wait. I had a little bit for dessert. We had whipped cream left over from Thanksgiving, so I gave it a generous dollop. The baked oatmeal was equally delicious the next morning–even ...