Quote:
Originally Posted by Legs
Quote:
Originally Posted by LadyShea
It's not a total loss, I cubed half of it up and it's soaking in eggs for a breakfast casserole, and I am drying out the rest to make bread crumbs.
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Recipe please  |
I kinda made it up based on some I have eaten in the past.
The base is just beaten eggs and milk (however much you want to make) poured over bread chunks, soaked overnight, then baked at 325 until puffy.
You can add cheese, sausage, bacon, onion, pretty much whatever, right into the bowl for soaking, or top it before putting in the oven.
I don't know if it was because it was fresh bread, or because I used too much bread, but with a dozen eggs mine was still really, really bready. Like the bread soaked up ALL the egg...it was tasty, and everyone inhaled it, but the ones I have had before were more quiche like, and this was not.
As the bread was soaking in eggs overnight, it made an interesting, and quite good, firm casserole. Gah I can't even describe it. Have you ever had a Bisquick Impossible Pie? Like that.
So, I would suggest you experiment with bread to egg ratios, and types of bread. My SIL uses plain old packaged bread slices. Seems hard not to have something edible no matter what though, pretty much fuck up proof.