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Saturday, May 08, 2010

Puffy Eggs in Casserole

Seasonal Recipe of the Week
This recipe from Around the Table by Ellen Wright is super easy, but must be started the night before. So if you are thinking Mother's Day brunch — get busy!

1 loaf French bread (I like sourdough)
2 tablespoons softened butter
12 eggs, room temperature, lightly beaten
1 cup shredded cheddar
1/2 cup whole milk
1/4 cup (1/2 stick) melted butter
3 tablespoons chopped fresh parsley
6 strips cooked bacon (cook crisp and crumbled) for garnish

The night before, cut the bread into 1 inch thick slices and spread with the softened butter. Butter a round or square baking dish that is 2-3 inches deep and cover the bottom of the pan with bread slices. Now combine the egg, cheese, milk, and melted butter and pour over the bread. Cover with plastic wrap and refrigerate overnight. In the morning, remove dish from fridge and let sit at room temperature for 1 hour. Preheat oven to 325 degrees. Bake until golden brown and puffy, about 50-60 minutes. Garnish with crumbled bacon and parsley and serve immediately.

Here are some variations that would be delicious: turkey sausage, or chorizo mixed in; spread butter on one side of the bread and raspberry jam on the other; add sautéed veggies like asparagus or sautéed spinach as a middle layer. Try goat cheese instead of cheddar. Really, the possibilities are endless!