| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | Brunch, Cheese, Eggs | 6 | Servings |
INGREDIENTS
| 12 | sl | Pepperidge Farm diet sliced bread |
| 1/2 | c | Butter; softened |
| 3/4 | c | Monterey Jack Cheese; shredded |
| 3/4 | c | Cheddar Cheese; shredded |
| 2 1/2 | c | Whole Milk |
| 2 | ts | Salt |
| 1/4 | ts | Cayenne Pepper |
| 5 | Large Eggs; slightly beaten |
INSTRUCTIONS
Butter bread and cut in fingers. Layer in glass loaf pan alternating with the cheeses. Add seasonings to milk and mix together with eggs. Pour over bread and let stand in refrigerator overnight. Bake at 350 until brown and puffy, 45 minutes to 1 hour. It's done when a knife inserted into the center comes out clean. THE BREAD: Pepperidge Farm Diet Sliced Bread is perfect for this recipe because it's very thin and heavy. If you can't find this brand, Arnold also makes a similar bread. The key is to make sure the bread is about half the thickness of a slice of sandwich bread and quite dense. 100% Whole wheat is also good for this. Recipe by: James Beard's American Cookery Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May 10, 1998
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