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Carriage House Bake Recipe

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This recipe for Carriage House Bake, by , is from The Noonan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Noonan


5 cups cubed French bread
3 tbsp. melted butter
2 cups grated Swiss cheese
1/2 cup freshly grated Parnesan cheese
8 eggs

1 clove garllic, minced
!/4 cup chopped onion
3 tbsp. butter
3 tbsp. flour
1-1 1/2 cups chicken broth
3/4 cup dry white wine
Pinch of nutmeg
Pinch of dry mustard
Salt and freshly ground pepper, to taste
1/2 cup sour cream

For sauce: In a medium pan, saute garlic and oinions in
butter. Add flour and mix well. Cook briefly, then pour in broth
and wine. Add nutmeg, dry mustard, salt and pepper. Bring
to a boil, reduce heat and simmer for 15 minutes. Remove
from heat and stir in sour cream. Taste and adjust
seasonings as needed. Set aside.

Grease a 9 x 13-inch baking dish. Place b read cubes in dish
and pour melted butter over bread. Sprinkle grated cheeses
over all.

Place eggs and sauce in a food processor and mix well. (It
was too much for my processor so do it in batches or just
whisk it well) Pour over bread and cheeses. Cover with
plastic wrap and refrigerate for 24 hours.

Remove from refrigerator 1 hour before baking. Preheat oven
to 350 degrees. Bake for about 30 minutes, until set.

Number Of Servings:
Number Of Servings:
8 to 12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is great for brunch. It must be made 24 hours in advance.
Experiment with alternatives to the Swiss cheese, such as
Gruyere, Jarlsberg and Emmenthaler.




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