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Categories: Breakfasts, Vegetarian

Featherbed Eggs

Featherbed Eggs
Robert Gauthier / Los Angeles Times

Easter held a great charm for me when I was a child. It still does, though I'm no longer hunting for those hidden pink Easter eggs that were so exciting to find when I was 5 and 6 years old. ... Read more

Total time: 1 hour 10 minutes plus 6 hours chilling | Serves 6
  • Butter, for greasing
  • 6 slices white bread
  • Salt, pepper
  • 1 1/2 cups grated sharp Cheddar, Gouda, provolone or Monterey Jack cheese
  • 1 1/2 cups milk
  • 6 eggs

Step 1Grease sides and bottom of a 13x9-inch baking dish. Arrange slices of bread (trim edges if they fit better in your baking dish) in dish. They will slightly overlap. Sprinkle tops of bread lightly with salt and pepper.

Step 2Sprinkle grated cheese evenly over bread.

Step 3Place milk and eggs in bowl and briskly stir until mixture is all one color and completely blended. Pour milk mixture over bread and cheese. Cover and refrigerate at least 6 hours, or overnight.

Step 4Because dish will be chilled when you are ready to bake it, start it in a cold oven and turn heat on to 350 degrees. Bake until bread custard is puffy and lightly golden, 1 hour. Check at 45 minutes, in case your oven is a little hotter. Cut 6 pieces and serve with ham and fruit.

Each serving:
277 calories; 419 mg sodium; 243 mg cholesterol; 15 grams fat; 16 grams carbohydrates; 17 grams protein; 0.05 gram fiber.
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