Makes 6 individual small ramekin servings; 4 in larger ramekins; or family style in a 9" x 13" baking dish
Ingredients
- 6 cups stale cubed bread (suggestions: focaccia or ciabatta)
- 1-1½ cups dry white wine
- 1 tsp granulated garlic (fine garlic powder)
- 1 tsp salt
- 6 eggs
- 2 cups whole milk
- 4 oz (about 1-1½ cups) sliced Swiss cheese
- 1½-2 cups grated Gruyere cheese
- nonstick cooking spray
Special Equipment
- 6 small ramekins, 4 large ramekins or a 9" x 13" baking dish
How-to
- Preheat oven to 350º
- In a large bowl, pour wine over bread cubes and mix with hands. Add granulated garlic and salt and mix. Set aside while preparing the custard
- In a separate large bowl, whisk together the milk and eggs. Add the bread-wine mixture and Swiss cheese and toss to combine. Let sit for 10 minutes to let the bread soak up the custard but don't let it sit too long - you don't want the bread to get mushy!
- Spray baking dish(es) with cooking spray and portion out the mixture. This recipe allows for 6 small ramekins, 4 larger ramekins or a 9" x 13" baking dish
- Using your hands, tuck mixture into ramekins, allowing a little overflow, but leave room for more cheese on top. Pour leftover custard over the portions. Pile Gruyere cheese on top
- Place ramekins on a baking sheet and loosely tent with foil
- Bake at 350º for 20 minutes, then remove foil and bake an additional 5-10 minutes, until bubbly and golden brown. The mixture should just be set, still with a little jiggle!
Sweet
305 Shrewsbury Street
Worcester, MA 01604
508-373-2248
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