Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 12 sl Pepperidge Farm diet sliced
- 3/4 c Monterey Jack Cheese,
- 3/4 c Cheddar Cheese, shredded
- 5 Large Eggs, slightly beaten
- 2 1/2 c Whole Milk
- 2 ts Salt
- 1/4 ts Cayenne Pepper
- 1/2 c Butter, softened
Preparation
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. Its 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 its very thin and heavy. If you cant 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 on Apr 12, 1997
