I finished cooking, served lunch, and my husband had a first taste of a dish I was cooking for the first time. My dear spousal unit is my usual test subject, and he knows to be honest. This is no time to lovingly lie to protect my feelings. My readers count on him.
- “It tastes like [unintelligible Danish word]?”
- “It’s good, it’s just like [unintelligible Danish word]”
- Hmm, yeah. That’s good. I guess.
I am still not sure what he was saying. It’s enough to know that it was good. My husband is not always easy to please, so passing the test it’s an accomplishment already. I only did this dish once. A hole in one, so to speak.
This might look like an odd combination at first sight, but was I ever surprised that this is a traditional dish somewhere in the world, and even more surprised that I also loved the combination of textures, ingredients and flavors.
It started when Sargento – a name you’ve seen many times in this blog already – invited me again to pick one of their recipes and run with it. It’s one of my favorite things to do, it gives me new ideas, I work with a great product, and it lets me adapt them to my and my family’s liking.
This time the changes were subtle. I added pepper, because when it comes to vegetables, the more the merrier. I used cream, instead of milk for a creamier, richer flavor, and I added more cheese, because, cheese!
We often have brunch in the weekends at home, since we tend to get up a later than on weekdays. This is the perfect dish to serve. It doesn’t require a lot of work and served with some salad will sustain you for many hours. So I never did figure out what dish that was that was just like this, I’ll find out some day, I guess.
Cheesy soft and fluffy and crispy on top. You'll love this delicious casserole, perfect for weekend brunch, just add salad.
- 1/2 day-old baguette (8 oz), diced
- 1 cup of heavy cream
- 4 eggs
- 2 1/2 cups (8 oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian
- 1/2 lb of broccoli cut into small florets
- 1 cup of york ham, sliced, then cut into strips
- 1 bell pepper, diced
- 1/2 stalk of leek, cut into slices
- 2 tablespoon butter, melted
- Mix bread, 2 cups of cheese, bell pepper, leek, ham and broccoli.
- In a separate bowl mix eggs, cream and 1/2 teaspoon of salt, a pinch of pepper. Whisk until it is mixed thoroughly.
- Add the egg mixture to the bread mix. Mix well and let it rest fo 15 minutes.
- Heat oven to 350 °F (175 ºC).
- Use 1 tablespoon of butter to grease a baking pan (8" x 8").
- Pour the bread mixture into the pan. Brush the top with the remaining butter.
- Bake for 35 minutes. Remove from the oven and top with the rest of the cheese. Return to the oven until it turns golden brown.
This post has been sponsored by Sargento, but the opinions here are 100% mine and have not been vetted or revised by the sponsor.