| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Brunch, Cheese, Eggs |
6 |
Servings |
INGREDIENTS
| 12 |
|
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 |
t |
Salt |
| 1/4 |
t |
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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