7 Slices of bread, crusts removed,torn into chunks (or cut into cubes). A medium to soft bread seems to work better than a hard or crusty bread
2 scallions, chopped
7 oz each of sharp/extra sharp Cheddar (a 4- or 6-year cheddar is a special treat, when you can find it!) and Pepper Jack cheeses, grated. You could also use regular jack cheese instead of the Pepper Jack and add 4 oz. of your favorite chiles, diced.
2 ears of fresh white corn, cut off cob (you can substitute one small can of corn niblets, but it won't be as good!)
4 Tablespoons Fresh basil or thyme, chopped
8 eggs, slightly beaten
2 1/2 cups Milk (we use Organic Whole Milk)
Kosher Salt & Fresh-ground Pepper, to taste
1 9"x13" oven-proof casserole dish, well-buttered
- Sauté corn over high heat with butter until it just begins to change color slightly (becomes slightly translucent).
- Set aside to cool.
- Layer bread, scallions, corn, cheese, herbs, salt, and pepper in baking dish and repeat until all ingredients are used. Try to end with a layer of cheese. At the Inn, we start off with the bread in a checkerboard pattern (using cubed bread instead of chunks), layer the other ingredients, then reverse the checkerboard pattern with the next layer of bread. This is a bit more time consuming, but it seems to create a more even distribution of ingredients, a slightly prettier presentation, and a little more structure. However, the "random-layering" method works beautifully as well.
- Mix eggs and milk and pour over casserole.
- Cover and refrigerate overnight (or at least until liquid mixture is well absorbed into bread)
- Bake at 350 degrees Fahrenheit for one hour, or until golden brown.
- Remove from oven, go around the edges of the casserole with a knife to prevent sticking, and serve immediately with your favorite salsa.
Serves 8 to 10