|3 tbsp||(30-45 mL) Butter, divided|
|10||Slices Villaggio® Original Thick Sliced Italian Style White Bread|
|2 cups||(500 mL) Milk|
|1||Onion, finely chopped|
|2 cups||(500 mL) Grated Gruyere cheese|
|1/4 cup||(60 mL) Grated Parmesan cheese|
|1/2 tsp||(2 mL) Salt|
|1/4 tsp||(1 mL) Freshly ground pepper|
|2 tbsp||(30 mL) Chopped fresh herbs (parsley, thyme, oregano)|
PREHEAT oven to 400°F (200°C). Butter an 8 or 9” (2 or 2.5 L) round casserole dish and set aside.
CUT crusts from bread and discard or save for another use. Tear bread into ½” (1 cm) pieces and place in a large bowl. Heat milk in a small saucepan over medium until just beginning to bubble, remove from heat and pour over bread. Set aside until bread absorbs all of the milk. Meanwhile, heat a small skillet over medium-high heat. Add remaining butter and onions. Sauté for 5-6 minutes or until soft and translucent. Remove from heat and set aside.
MASH the bread and milk together. Add onions and stir to combine. Whisk egg yolks, add cheese, salt, pepper, nutmeg and cayenne. Pour mixture over bread and stir in herbs. In a separate bowl, using a hand mixer, beat egg whites until soft peaks form. Gently fold into the bread mixture in three additions.
TRANSFER mixture into the prepared casserole dish and bake in preheated oven until golden brown and set in the center, about 45-50 minutes. Serve immediately
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