It is something out of nothing.
Bake savory with salt & pepper to taste or–
mix in cinnamon while stacking bread for egg mixture before baking, top with maple syrup and more ground cinnamon when it’s fresh out of the oven…
Bread & Cheese Bake ~
~ adapted from Cook’s ~
Beat 3 eggs.
Pour into 2 cups milk. For richer, thicker custard, I used 1 cup half ‘n half with 1 cup whole.
Next, add 3 tablespoons Parmesan.
Now add 1/8 teaspoon ground cayenne pepper, 3 tablespoons unsalted melted butter, salt & pepper to taste.
If you have thick bread, any kind, cut 1/2 layer of each, 5 slices in total for recipe– Fit slices into the bottom of a casserole dish. But if using thinly sliced bread, double up on the layers as I did.
Sprinkle bread with two-thirds of 8 ounces of cheddar cheese.
Top with remaining bread, either halves left from thick slices or 5 more thin slices.
If having thin slices, put grated cheddar cheese in between each portion of bread.
Gently push down on bread to fit into the dish, then pour egg-milk mixture over all of it. Evenly sprinkle the rest of the cheddar and 1/8 cup Parmesan. Set for 30 minutes before baking to soak up liquid.
Place in a 425 degree F oven, bake for 30 minutes with casserole dish setting in boiling water inside a roaster. If edges get too done, cover loosely with foil.
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