Saturday, November 16, 2013
This Cheesy Skillet Bread is a sort of combination of stuffing and cheesy bread pudding. It's crunchy on the top and bottom (the best parts!) and the middle is cheesy and gooey and custard-y like bread pudding. It's a great snack to munch during a football game.
Cheesy Skillet Bread
1 lb. baguette, cubed to 1/2 " pieces
2-2/3 c. chicken or vegetable broth
5 T. butter, divided
8 scallions, sliced
4 cloves garlic, minced
8 oz. Monterey Jack cheese, shredded
Pre-heat oven to 450° and set oven rack to upper-middle.
Place bread cubes on sheet pan and bake until light golden brown, 12-15 minutes. Set aside to cool.
Whisk broth and eggs in a large bowl. Add bread cubes and gently fold in until mixed well. Set aside and fold over occasionally.
Meanwhile, melt 2 tablespoons butter in 12-inch non-stick oven-safe skillet over medium-high heat. Add scallions and cook 5 minutes. Season to taste. Add garlic and cook 30 seconds. Stir green onion mixture into bread mixture. Mix in shredded cheese.
Melt remaining 3 tablespoons butter in same skillet over low heat. Add bread mixture to skillet, pressing down with a spatula. Cook until bottom of bread is lightly browned. Transfer skillet to oven and bake until center is hot and the top is golden and crunchy, 20-30 minutes. Rotate skillet half-way thru baking. Cool 10 minutes and serve.