8 ounces Cheddar cheese, shredded
4 cups (about 10 slices) day-old bread, crusts removed and cubed
4 eggs, lightly beaten
2 2/3 cups milk
1 teaspoon salt
1/4 cup butter, melted
1/2 cup slivered almonds
1/4 teaspoon almond extract
Grease a 2 quart baking dish. Using a fourth of the bread, layer the baking dish and top with cheese. Repeat this process three times.
Whisk together the eggs, milk, salt and almond extract in a bowl and pour over the top of the bread and cheese. Cover with plastic wrap and refrigerate overnight or for at least 8 hours.
Take the covered baking dish out of the refrigerator at least 30 minutes before baking. Drizzle with butter and then sprinkle the almonds over the butter.
Preheat oven to 350 degrees and bake for 45 minutes or until the casserole is firm and golden brown.
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