| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
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. This will cook much faster if you bring it to room
temperature first.
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: Mrs. Burgess - Webster City, Iowa Posted to MC-Recipe Digest V1
#563 by Barbara Zack <bzack@gnt.net> on Apr 12, 1997
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