This past Saturday, I had the privilege of helping host a bridal shower for my good friend, Liz. She’s someone I deeply admire as I’ve witnessed her walking faithfully with Jesus through joys and heartache, waiting upon Him for His best in her life. Jesus continually is her first Love, and so it’s been with an overflow of excitement to see Him give this gift of a husband to her, in His perfect timing.
We ladies had a lot of fun at the shower. The table of gals I sat with laughed a lot. There’s nothin’ like girl time, huh? I got to know some special people better and see faces I’ve sorely missed. It was a delight!
There were a few of the girls who asked for the breakfast casserole recipes I made, so I thought I’d share with the rest of y’all, too. One was a tried-and-true recipe I’ve written about before: Spinach and Mushroom Brunch Bake. It has a great mix of flavors, and I particularly enjoy the combo of sundried tomatoes and spinach.
For the second casserole, I braved an entirely new recipe, yet it came from a cookbook of my grandmother’s that has become a mainstay: San Francisco A La Carte, The Junior League of San Francisco. It’s called Cheese Pudding, and oh, it’s nothin’ short of cheesy! I left it as a vegetarian option for the brunch, but for the casserole I made for MOPS on Monday, I added bacon. Another option if you’d like a heartier casserole is ham. Again, it’s rich and cheesy and a delectable treat. Because of that, I can guarantee my brother, Mac, and his wifey, Julie, would love it <grin>.The other thing about it that I love is that it is super, super easy!
- 16 slices day-old white bread
- 1 pound Cheddar cheese, grated
- 6 eggs
- 3 cups milk
- 1 tsp. salt
- 1 tsp. dry mustard
- 1/4 tsp. paprika
- 1/2 tsp. Worcestershire sauce (I liked to double this)
- 1/4 pound butter, melted
Butter a 2-quart casserole or soufflé dish. Remove crusts from bread and cut into 1/2-inch cubes. Divide cheese and bread each into 3 portions. Layer the casserole with 1/3 of the bread, then 1/3 of the cheese, then repeat twice. Beat eggs with milk, and add all the seasonings. Slowly pour this mixture over the bread and cheese, and then pour melted butter over the top. Cover the casserole dish and refrigerate overnight. Remove from the fridge 45 minutes before baking. Preheat oven to 350 degrees. Place in a pan of water and bake, uncovered, for 1 hour and 15 minutes. Pudding should puff like a soufflé and brown on top.
When I took the casserole out of the oven, it was like a beautiful soufflé, nice and puffy. Then it went caput. Should I have left it in the oven for 10 minutes with the door cracked after baking to prevent the falling, or how do you keep a soufflé from falling? That I do not know. And really, the girls could have cared less or even noticed. It was just yummy in the tummy!
Hope y’all have a great night! The skies are teasing us tonight in Austin with yellowish clouds, thunder and lightning. But we’re waiting desperately for the rain to fall. Brennan and I keep sayin’, “Bring it, Lord!”