Well, she was really my Godmother and a dear friend but I called her Ma Mére. She ran a restaurant in Dallas in the 1970's called 'The Little Mushroom'. This easy breakfast casserole is from her first cookbook of the same name. You put it together the night before and then pop it in the oven the next morning. It is warm, billowy, cheesy and tastes mildly of garlic and wine, really different and delicious. You could add a layer of thinly sliced ham or just lay out some bacon on a foil lined sheet pan and bake it at the same time. It will all come out together. Slice up some fresh fruit and you're done. I thought it would be the perfect dish for your busy Christmas morning. Happy holidays everyone!
6 slices of bread, crusts cut off
6 T unsalted butter, softened (if you use salted butter, just omit the salt later)
1 medium garlic clove, chopped finely
1/2 c half and half
2 c Monterey Jack cheese, grated
1/2 c dry white wine (I am using sauvignon blanc)
1/2 c chicken stock (or veggie stock if you want)
1/4 t dry mustard
1/4 t salt
3 sprigs fresh thyme, picked (optional)
Mash the butter and garlic together with a fork until blended and spread on one side of the bread. Place the bread face down in a 9" x 13" casserole dish. Sprinkle the cheese over the bread. Beat the eggs with the half and half, add the wine, stock, salt and dry mustard. Pour over the bread. Sprinkle with the thyme if using. Cover and refrigerate overnight. Bake at 350 degrees for 30 minutes or until puffed and lightly browned. Serves 6.
Voted Best Caterer for Tuolumne and Calaveras Counties 2016