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’m 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 is already an accomplishment. I only made 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 on weekends at home, since we tend to get up a bit later than on weekdays. This is the perfect dish to serve. It doesn’t require a lot of work and served with some salad it will sustain you for many hours. So I never did figure out what dish it was that was just like this, I’ll find out some day, I guess.
- 1 cup of milk
- 4 eggs
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 day-old baguette , cut into 1/2" [1.5 cm] slices
- 2 tablespoon of butter to grease pan
- 2 1/2 cups (8 oz [227 gr]) Sargento® Shredded Reduced Fat 4 Cheese Italian, divided
- 1/2 red bell pepper , diced
- 1 stalk of leek , cut into slices
- 1/2 cup of chopped pancetta
- 1 cup of broccoli cut into small florets
Mix eggs: In a bowl mix milk, eggs, salt, and pepper. Whisk until it is mixed thoroughly. Mix in bread and let it rest of 15 minutes for the bread to absorb the mixture of eggs and milk.
Prepare mold and oven: Heat oven to 350 °F [175 ºC]. Grease a non-stick baking pan (8" diam [20 cm diam.]) with the butter.
Add vegetables: Add 1 1/4 cup of cheese, bell pepper, leek and pancetta to the bread, mix well. Pour the bread mixture into the baking pan. Cover with aluminum foil.
Cook: Bake for 20 minutes. Remove from the oven, remove the aluminum foil and top with the broccoli, and sprinkle the rest of the cheese. Return to the oven and cook until the cheese melts [5-10 mins].
Serve: Remove from the oven, loosen the edge with a knife and let it rest for a couple of minutes before removing from the pan. Serve warm.
I like my broccoli crispy, if you want yours softer you may cover with the aluminum foil the next time you return to the oven, you may need to cool longer.
This post has been sponsored by Sargento, but the opinions here are 100% mine and have not been vetted or revised by the sponsor.