Bread and cheese bake
Recipe type: Light meal
Cuisine: Contemporary
  • 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
  1. Spread the bread with butter, cut into cubes and arrange in an ovenproof dish.
  2. Sprinkle the cheese over the bread.
  3. Beat the eggs, milk and seasoning together until well blended.
  4. 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.
This dish can be assembled the night before, covered and refrigerated until needed. The cooking time may be a little longer as the ingredients would be cold. Use a dish that can go from cold to hot. 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.
Recipe by Cape Point Press at