easy Kitchen Garden Bread
From peetabear 14 years agoIngredients
- One round loaf sourdough bread shopping list
- 1/2 pound mushrooms, thinly sliced shopping list
- 2 medium yellow onions, thinly sliced shopping list
- 8 ounces of cream cheese shopping list
- 1/2 pound hot pepper Jack cheese, grated shopping list
- 1/2 cup cheddar, grated shopping list
- 1 Tablespoon brown sugar shopping list
- 1 to 2 cups fresh herbs and vegetables (green onions, tiny broccoli flowers, chives, parsley, cauliflower, bell peppers, etc.) shopping list
- 6 eggs, beaten shopping list
- 1 cup milk shopping list
How to make it
- Grease one cookie sheet. Slice the bread in half so that you have two rounds and scoop out most of the soft center. Place on cookie sheet. Saute the onions and mushrooms until tender, adding brown sugar and a little salt about half way through. Set aside. Saute herbs and vegetables mix. Set aside.
- Cut cream cheese into 1-inch cubes and distribute evenly over both bread halves and top with the onion/mushroom mixture. Sprinkle cheddar cheese over onion/mushroom mixture. Layer 1/2 of the herb/vegetable mix over the top, sprinkle on pepper jack cheese, then top with remaining herb/vegetable mix.
- Mix eggs and milk together with any extra herbs you like and pour evenly over bread. Cover and refrigerate overnight if possible, or for at least 8 hours.
- The next day, bake at 375 degrees for 35 to 45 minutes until nicely browned on top and center is set. Slice into wedges with a pizza cutter or large knife. Serve hot.
The Rating
Reviewed by 5 people-
Sound so fine!! high 5
cuzpat in Sikeston loved it -
You have outdone yourself today! This is another winner for sure. Five plus forks!
mrsc543 in North Reading loved it -
Touchdown! Wonderful post petta!
victoriaregina in USA loved it
Reviews & Comments 5
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