| Cook Time: 35 min | Prep Time: 20 min | | Yield: 8 servings | |
Ingredients:
1 loaf rustic bread such as Ciabatta, sliced
6-8 ounces goat cheese, feta or a combination of cheeses to your liking
8-10 sprigs rosemary
12 large eggs
3 1/2 cups half and half
1/4 teaspoon cayenne
1/4 - 1/2 teaspoon dried thyme
Instructions:
Preheat oven to 350 degrees
Butter eight 1/2 cup ramekins
In large bowl, tear sliced bread into 1-inch pieces
Chop rosemary leaves finely and sprinkle over bread.
Over this, crumble goat cheese. Mix gently with 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.
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. 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.
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