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| | Prep Time: 0 min | | Yield: 10 servings | |
Ingredients:
7 slices bread, crusts removed, torn into chunks or cut into cubes. (A medium to soft bread seems to work better than a hard or crusty bread.)
2 scallions, chopped
7 ounces each of sharp/extra sharp Cheddar, a 4- or 6-year Cheddar is a special treat, when you can find it and Pepper Jack cheeses, grated. You could also use regular Jack cheese instead of the Pepper Jack and add 4 oz. of your favorite chiles, diced.
2 ears of fresh white corn, cut off cob, you can substitute one small can of corn niblets, but it won't be as good!
4 tablespoons fresh basil or thyme, chopped
8 eggs, slightly beaten
2 1/2 cups milk, we use organic whole milk
Kosher salt & fresh-ground pepper, to taste
Instructions:
9" x 13" oven-proof casserole dish, well-buttered. Layer bread, scallions, corn, cheese, herbs, salt, and pepper in baking dish and repeat until all ingredients are used. Try to end with a layer of cheese.
At the Inn, we start off with the bread in a checkerboard pattern using cubed bread instead of chunks, layer the other ingredients, then reverse the checkerboard pattern with the next layer of bread. This is a bit more time consuming, but it seems to create a more even distribution of ingredients, a slightly prettier presentation, and a little more structure.
However, the "random-layering" method works beautifully as well. Mix eggs and milk and pour over casserole. Cover and refrigerate overnight, or at least until liquid mixture is well absorbed into bread. Bake at 350°F for one hour, or until golden brown. Remove from oven, go around the edges of the casserole with a knife to prevent sticking, and serve immediately with your favorite salsa.
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