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Bread bacon mushrooms leeks garlic apples eggs milk aged provolone cheese salt freshly ground black pepper
Viewed: 50 - Published at: 3 years agoIngredients
- 1 1-lb. herbed country bread or other crusty country bread cut into 3/4-inch cubes
- 8 oz. bacon
- 2 8-oz. pkg. sliced fresh mushrooms
- 4 large leeks, white and tender green parts only, cut into 3/4-inch pieces
- 4 cloves garlic, minced
- 3 Granny Smith apples (1 lb.) or pears, cored and cut into wedges Safeway 1 lb For $0.99 thru 02/09
- 6 eggs, slightly beaten
- 5 cups milk
- 6 oz. aged provolone cheese, shredded
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
Method
- 1.
- Preheat oven to 400 degrees F. Place bread cubes in two 15x10x1-inch baking pans or shallow roasting pans.
- Bake 15 to 20 minutes or until crisp, rotating and stirring once.
- Set aside.
- 2.
- Heat a very large skillet over medium-high heat.
- Add bacon and cook until crisp; drain bacon on paper towels, reserving 3 tablespoons drippings in skillet.
- Crumble bacon; set aside.
- Add mushrooms to skillet; cook about 7 minutes or until just brown.
- Stir in leeks and garlic; cook until just tender.
- Add apples; cook for 1 to 2 minutes or until apples begin to soften.
- Remove from heat; add crumbled bacon and set aside to cool for 10 minutes.
- 3.
- In a 4-quart casserole or Dutch oven combine eggs, milk, cheese, salt, pepper, bread cubes, and the leek mixture; toss well.
- Cover and refrigerate 3 hours or overnight.
- 4.
- Remove from refrigerator.
- Let stand 30 minutes.
- Preheat oven to 400 degrees F. Bake, covered, for 45 minutes.
- Uncover and bake 30 minutes more or until an instant-read thermometer inserted into center registers 170 degrees F. Let stand 20 minutes before serving.
- Makes 12 servings.
