BENEDICT BENOIT
Courtesy Chrissy Benoit, The Little House, Boynton Beach
1 loaf of bread
3 cups evaporated milk
24 ounces cheddar
1/2 cup Parmesan
3 eggs
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
2 sticks butter
12-15 cloves roasted garlic
20 cherry tomatoes
1 cup diced green onions
Smoked ham
Truffle oil
Preparation: In large bowl, break up bread, then pour butter over the bread and combine. Whisk eggs into evaporated milk; pour over bread and butter mixture until everything has soaked in. Add more milk if necessary depending on bread you use. Avoid any dry pockets. Fold in cheeses, green onion and spices until well combined.
In baking pan, spray with nonstick. Layer with 1/2 inch of mix. Layer with cherry tomatoes, roasted garlic, then fill the rest of the pan to the top. And bake for 25 minutes at 325 until top is lightly brown.
Cut into squares. Top with shaved smoked ham, and press gently on center to create holding pocket for the egg. Poach egg in swirling hot water until desired temp reached for soft or hard poach. Scoop out and place on bread pudding and ham.
Garnish with truffle oil, grated Parmesan cheese and a sprinkle if green onion. Get creative with this; feel free to adjust the fillings and cheese to your own recipe creation!
