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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My aunt, Jacquie Moore, used to make this wonderful breakfast dish when I lived on her ranch during my summer vacations from school.Margaret Neff, Eagle, Colorado Ingredients:
10 slices day-old bread, crusts removed and cubed (about 4 cups) |
2 cups (8 ounces) shredded cheddar cheese |
2-2/3 cups milk |
4 eggs, lightly beaten |
1 teaspoon salt |
1/8 to 1/4 teaspoon almond extract |
1/4 cup butter, melted |
1/2 cup slivered almonds |
Directions:
1. In a greased 2-qt. baking dish, layer a fourth of the bread and cheese. Repeat three times. In a large bowl, whisk together the milk, eggs, salt and extract; pour over top. Cover; refrigerate for 8 hours or overnight.
2. Remove from the refrigerator 30 minutes before baking. Drizzle with butter and sprinkle with almonds. Bake, uncovered, at 350° for 40-45 minutes or until firm and golden brown. Yield: 6-8 servings.
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