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:
1hr 20mins
Serves:
Units:

ingredients

directions

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