Savory Bread and Cheese Bake

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This golden pudding sends out a wonderfully appetizing aroma as it bakes. You can keep it unbaked in the refrigerator for up to a day—just allow for more baking time.


Savory Bread and Cheese Bake
Recipe type: main dish
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
  • 3 tablespoons butter
  • 12 ounces crusty bread (French, Italian, or sourdough)
  • 1 cup grated cheese, such as Cheddar, Swiss, or Monterey Jack
  • 1 cup chopped scallions
  • 6 eggs
  • 2 cups milk
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 generous tablespoon Dijon mustard
  1. Preheat the oven to 375°.
  2. Put the butter in a 2-quart baking dish and place in the oven to
  3. melt.
  4. When the butter is melted, swirl it around to coat the dish.
  5. While the butter melts, cut the bread into 1-inch cubes (about 6 cups, loosely packed). Place the bread cubes in the buttered baking dish. Sprinkle evenly with the cheese and scallions.
  6. Puree the eggs, milk, salt, pepper, and mustard in a blender, or beat the eggs in a bowl
  7. and then whisk in the other ingredients.
  8. Pour the custard over the bread and use a spatula to push the bread down into the custard.
  9. Bake covered with aluminum foil for 25 to 30 minutes (depending on the shape and depth of the baking dish).
  10. Remove the foil and bake until puffy and golden brown, about 5 minutes.

Good made with rye, pumpernickel, or whole wheat bread.