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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 1/2 cups finely chopped onion 1 cup finely chopped scallion 3/4 pound mushrooms, sliced thin 3 tablespoons olive oil 2 red bell peppers cut into thin strips (about 2 cups) 2 green bell peppers cut into thin strips (about 2 cups) Italian bread cut into 1 inch cubes to measure 9 cups (1-3 days old) 2 1/2 cups coarsely grated extra sharp cheddar cheese 1 cup freshly grated Parmesan cheese 12 large eggs 3 1/2 cups milk 3 tablespoons Dijon-style mustard Tabasco to taste Instructions: In a large skillet cook the onion, scallion, and mushrooms in the oil over moderately low heat, stirring until the onion is softened. Add the bell peppers and salt and pepper to taste, and cook the mixture over moderate heat, stirring for 10 to 15 minutes or until most of the liquid the mushrooms give off is evaporated and the peppers are tender. Arrange the bread cubes in a buttered, large, shallow (4 1/2 quart) baking dish, spread the vegetable mixture over them, and sprinkle the cheddar and the Parmesan over the vegetables. In a bowl, whisk together the eggs, milk, mustard, Tabasco and salt and pepper to taste. Pour egg mixture over the vegetables and bread, and chill covered overnight. Let stand at room temperature for 15 minutes and bake in the middle of an oven preheated to 350 degrees for 30 minutes covered and 30 minutes uncovered, or until it is puffed, golden and cooked through. Let stand at least 10 minutes. |
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