Savory Bread & Cheese Bake
This golden pudding sends out a wonderfully appetizing aroma as it bakes. You can keep it unbaked in the refrigerator for up to a day—just allow for more baking time.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 375°. Put the butter in a 2-quart baking dish and place in the oven to melt. When the butter is melted, swirl it around to coat the dish. While the butter melts, cut the bread into 1-inch cubes (about 6 cups, loosely packed). Place the bread cubes in the buttered baking dish. Sprinkle evenly with the cheese and scallions.
Step 2
Purée the eggs, milk, salt, pepper, and mustard in a blender, or beat the eggs in a bowl and then whisk in the other ingredients. Pour the custard over the bread and use a spatula to push the bread down into the custard. Bake covered with aluminum foil for 25 to 30 minutes (depending on the shape and depth of the baking dish). Remove the foil and bake until puffy and golden brown, about 5 minutes.
Ingredient Note
Step 3
This recipe provides a great way to use up stale, dry bread. It is also good made with rye, pumpernickel, or whole wheat bread.
Serving & menu ideas
Step 4
Serve with Broccoli Tomato Salad (page 204), or, as long as your oven is on, roast cauliflower and red peppers that you’ve tossed with olive oil and Cumin Salt (page 241) or Moroccan Spice Mix (page 239).
