John Myers
Ingredients for 4 servings:
- 200 g white bread or rolls, stale, diced
- ¾ liter of milk
- 2 onions
- 2 garlic cloves
- 1 tbsp butter or margarine or lard
- 1 small can of tomatoes, peeled
- 150 g cooked ham or
- Meat sausage or
- bacon, streaky or similar
- 150 g cheese (Emmental or Parmesan), grated
- 4 eggs
- oregano
- Thyme
- nutmeg
- salt and pepper
- Fat for the mold
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Pour the milk over the bread in a bowl and let it soak for about 30 minutes. Peel and finely chop the onions and garlic. Heat the margarine and sauté the onions and garlic until soft. Add the tomatoes and their juices and mash them with a fork. Season with oregano, thyme, salt, and pepper, and simmer over medium heat for about 20 minutes. Finally, season generously with salt and pepper to taste. Squeeze the water out of the bread, reserving any excess milk. Cut the ham into strips. Add it to the bread along with the grated cheese and mix everything well. Beat the eggs with the remaining milk. Season with salt, pepper, and nutmeg to taste. Grease an ovenproof dish. Pour in a thin layer of bread mixture. Cover evenly with tomato sauce. Layer the bread and sauce in the dish in this order, finishing with the tomato sauce. Pour the egg mixture over the dish. Prick the casserole several times with a fork to ensure the egg mixture is evenly distributed. Bake in a preheated oven at 180°C for approximately 50-60 minutes until golden brown. Check the casserole to make sure it doesn’t overcook.
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