Recipe courtesy of Estate Culinary Team
Instructions
- Butter a square baking dish and add the cubed bread.
- Whisk together the eggs, milk, mustard, paprika, salt, and pepper into a custard base.
- Chop or slice your favorite sausage and combine with ¼ c of the grated cheese, chopped bell peppers, onions, chard and chopped herbs.
- Scatter this sausage mix over the bread and pour over the custard mixture, pressing gently to make sure to coat evenly.
- Tent cover with foil and refrigerate for at least 4 hours up to overnight for convenience.
- Preheat oven to 350°F and bake the dish for 20 minutes covered.
- Remove the foil and top with the remaining cheese to brown gratin for another 20 minutes or until the center is just set and eggs are not runny.
- Allow to set at room temperature for 10 minutes before serving.
Enjoy with St. Supéry Rutherford Estate Vineyard Cabernet Franc
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