This quick and easy recipe was one of the December holiday favorites when extended family gathered, whether at the seaside or at home, for fun-filled days of sunshine and relaxation.
The “Bread and cheese bake” can be doubled or tripled, depending on the number of hungry people around and served for breakfast, brunch, lunch or a light supper.
Ham, fried bacon, mushrooms, or fresh herbs can be added.
- 3 slices bread, white or brown, crusts removed
- butter or margarine for spreading
- 1 cup shredded sharp cheese
- 3 eggs
- 2 cups milk
- ½ teaspoon salt
- ⅛ teaspoon sharp mustard powder, mixed with a little of the milk, optional
- dash of black pepper
- pinch of cayenne pepper, optional
- Spread the bread with butter, cut into cubes and arrange in an ovenproof dish.
- Sprinkle the cheese over the bread.
- Beat the eggs, milk and seasoning together until well blended.
- Pour over the bread and cheese and set aside for at least 30 minutes.Place in a water bath (a larger dish or pan with about 1 inch of water) and bake at 325°F for about an hour. Test whether it is done by inserting a knife in the center of the dish. If it is milky, bake the dish a little longer.
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