Featherbed Eggs
Author: Epicurus.com Kitchens
  • butter; for greasing
  • 6 slices white bread
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1 1/2 Cups grated cheese; see * Note
  • 1 1/2 Cups milk
  • 6 eggs
  1. * Note: Use cheeses such as sharp Cheddar, Gouda, Provolone or Monterey Jack.
  2. Grease sides and bottom of a 13- by 9-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. Sprinkle grated cheese evenly over bread.
  3. Place 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.
  4. Because 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.
  5. Cut into 6 pieces and serve with ham and fruit.
This recipe yields 6 servings.

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

Comments: You can double or triple this recipe if you have more than six sharing Easter brunch.

NOTES : Recipe by Marion Cunningham, author of "Learning to Cook With Marion Cunningham" (Alfred A. Knopf, 1999)
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/featherbed-eggs/8407/