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Preparation time
15 minutes
Total time:
4 hours 5 minutes
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Ingredients
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45 mL (3 tbsp.) canola oil
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1 package (170 g) portobello mushrooms, diced
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1 green onion, finely chopped
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15 mL (1 tbsp.) fresh thyme leaves
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To taste, salt and pepper
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1.5 L (6 cups) cubed day-old bread
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250 mL (1 cup) grated mozzarella cheese
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6 eggs
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625 mL (2½ cups) milk
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1 mL (¼ tsp.) paprika
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1 mL (¼ tsp.) Cayenne pepper
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Sweet Kale salad kit
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Directions
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Brush a 23 x 28 cm (9 x 9 in.) oven-safe dish with 15 mL (1 tbsp.) of oil and set aside. Heat remaining oil in a skillet set over medium-high heat and sauté mushrooms and shallots until tender. Add fresh thyme, season with salt and pepper and allow to cool slightly.
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Combine sautéed mushrooms, bread cubes and 125 mL (½ cup) of cheese in a bowl; spread mixture evenly in dish.
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Whisk together eggs, milk, paprika, cayenne pepper and season with salt and pepper to taste. Pour egg mixture over bread mixture, wrap with foil and refrigerate for 3–4 hours or overnight.
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Preheat oven to 177 °C (350 °F).
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Cook for 20 minutes; then remove foil and sprinkle with remaining shredded cheese. Continue cooking for an additional 20–25 minutes until the top is golden and bubbling. Cool slightly; cut into squares and serve with a green salad.
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