Made this for the first time for Christmas brunch; it was easy & a hit! It came out well with hunks of an unsliced loaf of Italian bread, I used mostly the inside leaving out the crust, so it was heartier than had I used a typical white bread. Filling was a saute of shallots and frozen spinach, with Gruyere cheese (found this idea on the cookbook critic website). I made two batches, the one in a deeper round dish took longer to cook, but came out moister, with less bread and more custard. The oblong pan was dryer but just as tasty. I served 2 types of sausages (sweet breakfast and savory) on the side so guests had a no-meat option. A fabulous brunch choice, everyone wanted the recipe, we had the leftovers for breakfast today!
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Made this for the first time for Christmas brunch; it was easy & a hit! It came out well with...