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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 6 to 8 slices of day old bread, cubed into 2" pieces 2 Tablespoons olive oil 1 cup sliced mushrooms 8 ounces cooked shrimp 1 can (14 ounces) artichoke hearts, drained 2 cups cream Havarti cheese, shredded 8 large eggs 1 1/2 cups milk, not skim 1 teaspoon Penzey's shallot pepper 1 tablespoon fresh thyme 2 tablespoons fresh grated Parmesan cheese Instructions: Place bread crumbs in the bottom of a 9"x 13" baking dish. Heat olive oil in large skillet over medium heat; add mushrooms and saute until tender. Stir in shrimp; heat and and mix well. Place mushroom mixture over the bread. Sprinkle with Havarti cheese. In a separate bowl, whisk the eggs, milk and shallot pepper. Pour over the bread mixture and cover. Refrigerate for several hours or overnight. Bake at 350 degrees for 40 minutes in a convection oven, or 10-15 minutes longer in a standard oven. Let stand for a few minutes. Serve with cherry tomatoes and thyme sprigs. Comments: If you are not a shrimp lover, you may use some diced ham! |
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