 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
A little like a savory bread pudding, a little like a custard, this dish comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
5 slices bread, crusts removed |
2 tablespoons butter |
1 cup cheese, grated |
1/2 cup stuffed olives, sliced |
3 eggs, slightly beaten |
1/4 teaspoon prepared mustard |
1/3 cup olive juice |
2 cups milk |
Directions:
1. Preheat oven to 325F and grease a small casserole dish very well.
2. Butter bread and cut into cubes; arrange 1/3 on bottom of prepared casserole dish.
3. Cover with 1/3 of cheese and 1/2 of the olives.
4. Repeat, having cheese on top.
5. Dot with remaining butter.
6. Beat eggs slightly, add mustard, olive juice and milk, stirring constantly.
7. Pour evenly into casserole, set casserole dish into a pan of hot water and bake until set, about 60 minutes.
|
|