By Mary McClintock, originally shared in 2008 and 2017 in her Savoring the Seasons local food column in The Recorder.
Inspired by Maggie Zachary, formerly of Bottle of Bread, now of Hope & Olive Restaurant, with notes from a test by Mary McClintock, Conway and Yvonne Crevier, Leverett.
Ingredients:
– 3 cups milk/ cream (we used 2+ cups skim, and some heavy cream)
– 3 cups bread (dry bread first; we used rosemary sourdough)
– 4 cups cooked vegetables, including one sautéed onion, mushrooms, cubed steamed butternut squash, kale
– 1 cup grated gruyere
– 2 eggs, beaten
Instructions:
This amount filled two round baking dishes, or one lasagna dish. We scalded milk/ cream and soaked the bread. Mix it all together, bake for one hour and 45 minutes at 325 degrees. Let cool after baking to firm up. Feel free to alter the recipe to include more or less vegetables for taste preferences.