I love this recipe because it's a brilliant use for a leftover charcuterie platter. The savory meats, melty cheeses and zesty veggies make this a hearty meal that will fill you up after a night of fun.
Technique tip: Lightly beating the eggs before adding the milk helps combine the milk with the eggs.
Swap option: For a vegetarian meal remove the cured meats.
- 8 slices white sandwich bread, crust removed
- 2½ cups chopped leftover charcuterie (prosciutto, salami, etc.)
- 3 cups chopped or grated leftover cheese from charcuterie platter (brie, goat, blue, etc.)
- 1/2 cup chopped olives
- 1 cup chopped sundried tomatoes, roasted red peppers, artichoke hearts or a combination
- 2 cups whole milk
- 10 large eggs, lightly beaten
- 1 tablespoons Creole seasoning
- 2 teaspoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
1. Cut 4 of the bread slices into triangles, cut remaining bread slices into cubes. Arrange bread triangles in a lightly greased 9- by 13-inch baking dish and top with the bread cubes. Top with charcuterie, cheeses and vegetables.
2. In a mixing bowl, combine milk, eggs, Creole seasoning, Worcestershire, salt and pepper.
3. Pour the egg mixture over the cheeses and charcuterie. Let sit in fridge for at least 1 hour or overnight.
4. Preheat oven to 375°F. Let the casserole stand at room temperature for about 10 minutes.
5. Bake the casserole in the preheated oven until set and the cheese is lightly browned, about 50 minutes.