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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: 1 loaf rustic bread such as Ciabatta, sliced 6-8 ounces goat cheese, feta or a combination of cheeses to your liking 1 T. fresh chopped rosemary 10 eggs 3 1/2 cups half and half 1/4 teaspoon cayenne 1/2 teaspoon dried thyme Instructions: Preheat oven to 350 degrees Butter eight 8-ounce ramekins In large bowl, tear or cut sliced bread into 1-inch pieces Sprinkle chopped rosemary over bread cubes. Over this, crumble goat cheese. Mix gently with fingers or large slotted spoon. In medium bowl whisk together eggs, half and half, and spices. Pour egg mixture over bread mixture and combine well by gently mixing with large slotted spoon until egg soaks into bread cubes. Divide mixture evenly among ramekins filling 3/4 full. Put on baking sheet and into oven. Bake in middle of oven until puffed and golden, about 25-35 minutes. May have to cover with foil half way through cooking if getting too brown. Remove from oven and let rest 5 minutes. Remove from the ramekins with flexible spatula and place on plates. Notes: Drizzle creme fraiche over individual casseroles, sprinkle a little paprika and top with a sprig of rosemary. Serve with bacon strips and broiled tomato. Original recipe from Gourmet 1997. |
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