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Kitchen Garden Bread




Source of Recipe


Internet


List of Ingredients




(Prepare at least eight hours before baking)

One round loaf sourdough bread (bake and serve variety)
1/2 pound mushrooms sliced thinly
2 medium yellow onions sliced very thinly
8 OZ cream cheese
1/2-1 lb hot pepper jack cheese grated
1/2 cup cheddar grated
1 tbsp brown sugar
1-2 cups fresh herbs and vegetables (green onions, tiny broccoli flowers, chives, parsley, cauliflower, bell peppers etc.)
6 eggs beaten
1 cup milk

Oil one cookie sheet. Slice the bread in half so that you have two rounds and scoop out most of the soft center. Place on cookie sheet.

Sautee the onions and mushrooms until tender, adding the brown sugar and a little salt about half way through. Set aside. Sautee herbs and vegetable mixture. Set aside.

Cut cream cheese into 1 inch cubes and distribute evenly over both bread halves and top with the onion/mushroom mixture. Sprinkle cheddar cheese over onion/mushroom mixture. Layer 1/2 of the herb/vegetable mix over the top, sprinkle on pepper jack cheese, then top with remaining herb/vegetable mix.

Mix eggs and milk together with any extra herbs you like and pour evenly over bread. Cover and refrigerate overnight if possible, or for at least 8 hours.

The next day, bake at 375 for 35-45 minutes until nicely browned on top and center is set. Slice into wedges with a pizza cutter or large knife. Serve hot.


Recipe