This is really flavorful, but like some of the other reviewers, I found that it needed more than an hour in the oven. I wasn't sure whether to use my glass 9x13 or my metal cake pan 9x13, so I chose metal which may have been a factor in the cooking time. I did cover it loosely with foil but removed for the last few minutes, and I kept it in the oven for 1 hr and 10 minutes. It could have gone longer, but that would have made me late for the staff meeting for which I was making this recipe. Everyone loved it, and some came back for seconds! I will definitely make this again. I used Italian bread sliced in 1/2" sections, and I also lightly buttered the sides of the casserole dish. I used 2 cups each of sharp cheddar, Monterey Jack, and a Mexican blend of shredded cheese (store brand). Also, I used organic eggs as I think their taste is superior, and whole milk for added richness. I substituted chili powder for the cayenne pepper.
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This is really flavorful, but like some of the other reviewers, I found that it needed more...