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.
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INGREDIENTS
Nutrition- 1 1⁄2tablespoons butter
- 6
- 5ounces grated or shredded parmesan cheese
- 5
- 8
- 5cups milk
- 1 1⁄2teaspoons salt
- 1teaspoon fresh ground pepper
- 1⁄4
- 1⁄4teaspoon cayenne pepper
-
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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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