| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
|
8 |
Servings |
INGREDIENTS
| 10 |
|
Bread slices |
| 1 |
|
Stick margarine |
| 12 |
oz |
Cheddar cheese, shredded — |
|
|
Sharp |
| 12 |
oz |
Mozzarella cheese, part skim |
|
|
Milk — shredded |
| 8 |
|
Eggs |
| 3 1/2 |
c |
Half and half — * see note |
| 1 |
ts |
Minced onions |
| 1/2 |
ts |
Curry powder |
| 1/8 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Paprika |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Dry mustard |
| 1 |
pn |
Saffron — optional ** |
INSTRUCTIONS
* You can use a mixture of half and half and evaporated milk if you prefer.
** Use Mexican saffron if available; only a tiny pinch is needed.
1. Grease the sides and bottom of 9 x 13 x 2-inch pan with margarine.
Remove crusts from bread and butter the bread. Cut into cubes. Place half
the bread in the pan and sprinkle with half the cheeses. Add rest of bread
cubes and sprinkle with remaining cheeses. 2. Combine beaten eggs, half and
half, onion, curry powder, cayenne pepper, Worcestershire sauce, dry
mustard, saffron and paprika. 3. Pour over the bread and cheese. Cover
tightly and refrigerate overnight or at least 8 hours. 4. Bake in preheated
325-degree oven for 1 hour or until lightly browned and knife inserted in
center comes out clean.
NOTE: You can add about 1/2 cup finely chopped cooked ham in with the eggs
if you desire.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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