Featherbed Eggs

Featherbed EggsAt least one of the mornings each weekend, I try to make up for all the cereal and bagels we have eaten for breakfast during the week by making a big breakfast. By big I mean anything that doesn’t require a bowl and a spoon, and actually takes some effort. Sometimes I make pancakes, sometimes it’s scrambled eggs and bacon, and other times I make all three.

This past weekend, we had our Cookbook Club dinner, but this time around, we turned it into brunch because the book we chose was The Breakfast Book by Marion Cunningham. While I was not totally blown away by the book, I did like the Featherbed Eggs recipe that I made for the group. And there are a few other recipes in it that I would make again.

Featherbed Eggs are basically bread pudding with cheese, that you start the night before, and bake when you get up in the morning. It’s a good basic recipe that would stand up to some of your favorite additions. Personally, I would go with some green chilies or bell peppers, but you could do bacon or ham as well. It’s so pretty right out of the oven, and super easy to make. I doubled the recipe (cause 4 servings wouldn’t be enough), and alternated bread and cheese layers like you would for lasagna. It worked out well.

So if you are feeling like you’re in a breakfast rut this weekend, invite some friends over and give this recipe a try.… It goes well with some spicy Bloody Marys too!   

Featherbed Eggs
The Breakfast Book by Marion Cunningham
There is also an adapted version on Food.com
Makes four servings

Featherbed Eggs are layers of bread and custard with the addition of cheese or fruit or a favorite something (as long as it isn’t too moist or liquid). The joy of this dish is that it must be prepared the day before, or at least six hours before baking, so it is all ready well in advance.

6 slices bread, preferably thick country style white bread, buttered
Salt and pepper to taste
1 1/2 cups grated sharp Cheddar, Gouda, Provolone, Monterey Jack, or any other melting cheese
1 1/2 cups milk
6 eggs, slightly beaten

Arrange the slices of bread in a single layer in a shallow, buttered baking dish. Sprinkle lightly with salt and pepper. Sprinkle the grated cheese evenly over the bread. Combine the milk and eggs, and stir until blended. Pour the milk mixture over the bread and cheese. Cover and refrigerate at least 6 hours, or overnight.

As the dish will be chilled when you are ready to bake it, start it in a cold 350 F oven. Bake for about 1 hour, or until the bread custard is puffy and lightly golden.

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