First things first: This is as mid-20th Century breakfast as it gets. Which is probably also why I felt the need to dress it up with some Bueno Hatch Salsa when it was done. Also, the bread stays pretty moist so, texture-wise, this was kind of a turn-off for me. Yes, I’m telling you how it turned out before I’m giving you the instructions, so you can feel free to bypass this entirely.
A caveat before we get started: This is yet another dish from my grandmother’s recipe box which has baking times that don’t work. I needed to bake this for another 15 minutes in order to get most of the liquid to cook off. Also, I should have gone with the two extra eggs.
Here’s what you’ll need:
2 Cups Milk
½ tsp. Salt
½ tsp. Dry Mustard
6 Slices Bread, cubed
¾ Lb. Cheese, grated
Optional Mandatory: 2 Cups Ham, chopped, and 2 extra eggs
Butter a casserole dish. Put half the bread cubes in dish; add half the cheese and repeat. Beat eggs, milk, salt and mustard together. Pour into casserole dish.
Bake in a 350-degree oven for
35-45 minutes an hour unless you like eating a soggy mess that will completely fall apart.
This is Food You Can, But Probably Shouldn’t, Eat.