Type of dish: Main Dish, Breakfast

3 Tablespoons butter
12 ounces crusty bread
1 cup grated cheese, such as Cheddar, Swiss or Monterey Jack
1 cup chopped leeks
6 eggs
2 cups milk
1 teaspoon salt
1/4 teaspoon black pepper
1 generous Tablespoon Dijon mustard

Preheat the oven to 375° F. Put the butter in a 2-quart baking dish and place in the oven to melt. When the butter is melted, swirl it around to coat the dish. While the butter melts, cut the bread into 1-inch cubes (about 6 cups, loosely packed). Place the bread cubes in the buttered baking dish. Sprinkle evenly with the cheese and leeks.

Puree the eggs, milk, salt, pepper, and mustard in a blender, or beat the eggs in a bowl and then whisk in the other ingredients. Pour the custard over the bread and use a spatula to push the bread down into the custard. Bake covered with aluminum foil for 25 to 30 minutes (depending on the shape and depth of the baking dish). Remove the foil and bake until puffy and golden brown, about 5 minutes.

Note: This recipe makes a delicious breakfast or light, simple supper along with a lovely fresh salad.

Recipe courtesy of Gazy Brothers Farm