Before the days of refrigerators and freezers, our ancestors soaked crusty bread and dried cheese in custard to give new life to foods that otherwise might have been wasted. It’s a clever idea today, too! If you like, you can make it the night before and refrigerate it until you’re ready to bake it. This version is prettily colored with carrots. Because they’re going to be baked in a custard, it’s fine to use carrots that are no longer crisp enough for salads. Add some dill weed if you have it on hand.
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8 eggs |
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1 cup milk |
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1 tablespoon instant minced onion |
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1/2 teaspoon salt, optional |
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1 quart cubed day-old or older bread (about 6 slices) |
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1 cup shredded carrots |
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1 cup (4 oz.) shredded Cheddar cheese |
In large bowl, beat together eggs, milk, onion and salt, if desired, until blended. Stir in remaining ingredients. Pour into greased 1 1/2-quart casserole. Cover. Refrigerate several hours or overnight. Uncover.
Bake in preheated 350° F oven until knife inserted near center comes out clean, about 55 to 60 minutes. |
