Return to Main Recipes Page/Return to Home Page
4 cups French bread
Place the bread in a glass, ovenproof pan (I used a 9"x13"x2") and drizzle with melted butter.
Scatter mushrooms, cheese, lox, and scallions over the bread cubes.
Whisk remaining ingredients together in a large bowl, and pour over everything in pan. Cover and refrigerate overnight.
In the morning, bake at 325°F for about 1 hour, or until just firm and lightly browned. It puffs up beautifully to top of pan!!
Poster's Notes:
Posted by Susan Freedman
Nutritional Info Per Serving: N/A
1/4 cup melted butter
3 cups sliced mushrooms
4 cups grated Cheddar-type cheese (I find 3 cups is plenty)
6 oz. lox or smoked salmon (chopped)
8-10 scallions chopped
8 eggs
4 cups milk (I used skim)
4 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. cayenne
1/2 tsp. pepper
Have made this a few times and find it browns best if you layer---mushrooms, lox, scallions and then cheese--in that order.