In a bowl, combine the eggs, milk, Worcestershire sauce, Dijon mustard and Tabasco sauce. Season with salt and pepper. Set aside.
In a 5 litres (20 cups) capacity saucepan, soufflé dish or baking dish with high sides, place half of the vegetables.
Cover with a layer of bread slices. Add the ham, half the cheese and the remaining vegetables. Cover with a second layer of bread slices. Add the egg mixture. Sprinkle with the remaining cheese.
Cover and refrigerate overnight.
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Bake for about 1 hour 30 minutes, or until the soufflé is brown and the centre is still slightly soft. Serve hot.
This is a recipe that was kindly offered by Christiane Giguere, from the Charlevoix region. It is an easy to prepare comfort food, which, in addition, will not collapse because it includes bread. It is ideal for brunch or breakfast for your weekend.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.