Ingredients:
2 tablespoons butter
2 medium red peppers, small diced
2 leeks, white part only, sliced
1 loaf focaccia bread, cubed in 1/2" cubes
1 cup mild smoked cheese, grated - we use smoked Amish yogurt cheese
1 1/2 cups milk
1 1/2 cups half & half, half milk, half cream
9 large eggs, slightly beated
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions:
Saute peppers and leeks in butter until soft. Set aside. Spread half the bread cubes in a 9x13" pan that has been sprayed with pan spray. Top with 3/4 of the cheese and 3/4 of the leek and pepper mixture. Repeat layers: bread cubes, cheese, pepper/leek mixture.
In a medium bowl, whisk together the milk, half & half, eggs, Dijon, salt & pepper. Pour over bread. Cover & chill in refrigerator overnight if desired. Bake uncovered at 350°F for 45-60 minutes.
Yields: One 9x13" baking pan
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