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1 tablespoon margarine or butter
1 cup leeks, sliced
8 slices French bread
1 cup cooked chicken, or turkey, chopped (optional)
1 tablespoon fresh dill
weed, or 1 teaspoon dried, chopped
2 cups mozzarella cheese, shredded (8 ounces)
4 eggs, beaten
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1.
Heat margarine in 1-qt saucepan until melted. Cook leek in margarine over medium
heat about 3 minutes, stirring frequently, until softened; remove from heat.
2.
Cut enough bread into 1-inch pieces to measure 5 cups.
3. Mix bread pieces,
leek, chicken, dill weed and most of the cheese. Spread mixture in ungreased square
baking dish, 8x8x2 inches.
4. Sprinkle with remaining cheese. Mix remaining
ingredients; pour over cheese.
5. Store in refrigerator. Cover tightly and
refrigerate at least 4 hours but no longer than 24 hours.
6. About 1¼
hours before serving, heat oven to 325F. Uncover and bake 50-55 minutes or until
knife inserted in centre comes out clean. Let stand 10 minutes before cutting.
4
Servings
Rog & Jim
Toronto Downtown
Bed and Breakfast
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