Batard, you say!

Earlier this week I bought a Rosemary Batard (a loaf of Italian bread made with Rosemary). It was very good, but went stale quickly, so this morning I used the end piece to make a casserole for brunch because I wanted to try a recipe from the on-line course I'm taking, Quick Meals. (This is a free, 6-lesson course from the Ohio State University Extension Office.)

It made a very tasty brunch dish with a tossed salad. As a matter of fact, it was so good I thought I'd share it. I made a half recipe, using bacon bits and about half the salt, and baked it in a 24 oz casserole. I probably had more than 2 slices of bread, but not much more, and the casserole was exacly the right size.

Egg and Cheese Casserole (Serves 4)

4 slices bread
4 ounces sharp American cheese, sliced or grated
2 Tablespoons minced onion
1/2 teaspoon salt
1/8 teaspoon dry mustard
2 eggs
1-1/2 cups milk

Cut the bread into rectangles, squares, or triangles. In a well-greased 1-quart casserole dish, arrange the bread, then the cheese.
Beat eggs and milk together. Add onion, salt, and mustard.
Slowly pour the egg mixture over the casserole mixture. Let stand 1 hour or in the refrigerator overnight.
Bake 40 minutes at 350ºF or until puffy and a knife inserted in the center comes out clean.

Idea: Optional ingredients: 1 cup cubed cooked ham, cooked bacon bits, or cooked sausage, crumbled, could be sprinkled over the bread and cheese mixture before baking.

To make two servings: Cut all ingredients in half and bake in a 3- x 5-inch loaf pan (or a 24 oz casserole).

Hint: If the edges turn brown, the casserole can be placed in a pan of hot water while baking.


Source: Adapted from a recipe developed by Harriet Kohn, former coordinator of Nebraska’s Expanded Food and Nutrition Education Program, University of Nebraska Extension.

Nutrients per Serving:
Calories 260 Total Fat 14g
Cholesterol 140 mg Total Carbohydrates 17g
Calories from fat 130 Saturated Fat 8g
Sodium 930 mg Protein 13 g