Starry Wisdom

Entropic Words from Neilathotep

Tuesday, February 22, 2011

Overnight Omelet

This is a picture of an overnight ‘omelet’, an incredibly satisfying weekend brunch food, albeit one that requires a little bit of forethought to have. Basically you need to do all the prep work the night/afternoon before, and then spend an hour waiting for this savory bread pudding to bake, all the while smelling its deliciousness. Well it’s worth it.

Overnight Omelet, from America’s Test Kitchen Cooking for Two 2010

serves 2

1 tablespoon unsalted butter, softened
2 slices high-quality white sandwich bread
3 ounces cheddar cheese, shredded (about 3/4 cup)
3/4 cup milk (recipe says whole, lowfat works fine)
2 large eggs
1/4 cup grated onion
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1/8 teaspoon hot sauce

  1. Grease a 3-cup baking dish (about 7 1/4 by 5 1/4 inches). Spread the butter on one side of each slice of bread, then cut the bread into 1-inch pieces. Scatter half onto the prepared dish and sprinkle with half the cheese. Repeat with the remaining bread, and then cheese.
  2. Whisk the rest of the ingredients together in a bowl, then poor evenly over the bread. Gently press down on the bread to help it soak up the egg mixture. Cover tightly with plastic wrap an refrigerate for 8 least 8 and up to 24 hours.
  3. When ready to bake, adjust and oven rack to the middle position and head oven to 350 degrees. Unwrap the dish and bake until golden brown and puffy, about 1 hour. Let cool 5 or so minutes before serving.

You can vary this basic recipe quite easily, varying cheese and adding additional dry ingredient, but be careful to not disturb the bread matrix too much.

posted by neil at 11:01 pm
under cooking  

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