From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 5 cups cubed French bread
  • 3 tablespoons melted butter
  • 2 cups grated Swiss cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 8 eggs

  • 1 clove garlic, minced
  • 1/4 cup chopped onion
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1-1/2 cups chicken broth
  • 3/4 cup dry white wine
  • Pinch of nutmeg
  • Pinch of dry mustard
  • Salt and freshly ground pepper, to taste
  • 1/2 cup sour cream


For sauce:  In a medium pan, saute garlic and onions in butter.  Add flour and mix well.  Cook briefly, then pour in broth and wine.  Add nutmeg, dry mustard, salt and pepper.  Bring to a boil, reduce heat and simmer for 15 minutes.  Remove from heat and stir in sour cream.  Taste and adjust seasonings as needed.  Set aside.

Grease a 9- by 13-inch baking dish.  Place bread cubes in dish and pour melted butter over bread.  Sprinkle grated cheeses over all.

Place eggs and sauce in a food processor and mix well.  Pour over bread and cheese.  Cover with plastic wrap and refrigerate for 24 hours.

Remove from refrigerator 1 hour before baking.  Preheat oven to 350 degrees.  Bake for about 30 minutes, until set.

Must be made 24 hours in advance.  Experiment with alternatives to the Swiss cheese, such as Gruyere, Jarlsberg and Emmenthaler.

SERVES: 8 - 12

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