A historical main dish from Recipes from here and there (1900).
Preserved exactly as written in the original source
Put four slices buttered bread in casserole
Cover with three-quarters cup grated cheese
Add one-quarter teaspoon salt, pinch cayenne pepper
Add two cups milk mixed with two beaten eggs
Bake twenty minutes in moderate oven
Modern guidance to help you succeed with this vintage recipe
The egg-milk custard creates a savory bread pudding through protein coagulation at around 160-180°F, binding the layers together. Butter on the bread prevents sogginess by creating a moisture barrier while adding richness. The cheese melts and emulsifies into the custard, creating pockets of creamy, sharp flavor throughout. Pre-grating the cheese ensures even melting and distribution, while the cayenne enhances cheese flavor without adding noticeable heat.
The dish can be assembled up to 4 hours ahead, covered tightly with plastic wrap, and refrigerated. Add 5-10 minutes to baking time if baking directly from the refrigerator. Do not assemble more than 4 hours in advance as the bread will become too saturated.
Store leftovers covered in the refrigerator for up to 2 days. Reheat individual portions in a 350°F oven for 10-12 minutes or microwave on 50% power for 1-2 minutes. The texture will soften upon reheating but flavor remains good.
AI-generated tips from Chef Cecil's culinary database
The dish can be assembled up to 4 hours ahead, covered tightly with plastic wrap, and refrigerated. Add 5-10 minutes to baking time if baking directly from the refrigerator. Do not assemble more than 4 hours in advance as the bread will become too saturated.
Store leftovers covered in the refrigerator for up to 2 days. Reheat individual portions in a 350°F oven for 10-12 minutes or microwave on 50% power for 1-2 minutes. The texture will soften upon reheating but flavor remains good.
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