Parmesan Gruyere Bread Pudding

This is a delicious, savory breakfast casserole. Got it from "Metropolitan Home" magazine back in 1990. It is a little different from most make-ahead strata dishes, being made from English muffins, instead of bread, and Gruyere, instead of cheddar. Tastes a bit like a dry fondue- great with a green salad for a brunch entree.

• Ready In: 1 hr 20 mins
• Serves: 10-12

Ingredients

• 1 1⁄2 tablespoons butter
• 6  whole English muffins, torn into small pieces (I like Thomas' brand best for texture)
• 5  ounces  grated or shredded parmesan cheese
• 5  ounces  grated or shredded gruyere cheese (or Jarlsberg)
• 8  eggs, beaten
• 5  cups milk
• 1 1⁄2 teaspoons salt
• 1  teaspoon fresh ground pepper
• 1⁄4 teaspoon  grated nutmeg (1/2 tsp if you're grating it yourself)
• 1⁄4 teaspoon cayenne pepper
•  paprika (to garnish)

Directions

1. Grease a 3 1/2 quart casserole dish with the butter.
2. Put the muffin pieces into the casserole.
3. Sprinkle with 3/4 of the grated cheeses and toss to combine.
4. Beat eggs, milk and seasonings until well blended.
5. Pour over the muffins and cheese.
6. Sprinkle with the remaining cheese and dust with paprika.
7. Refrigerate overnight, if desired.
8. The day you are baking, preheat oven to 350.
9. Bake at 350 until puffed and golden and a knife inserted comes out clean, about 45 minutes for a room-temperature casserole.
10. Let sit for 10 minutes before serving.