Ingredients
3 tablespoons unsalted butter, softened
10 slices white bread
12 ounces cheddar cheese, shredded
8 large eggs
3 cups milk
1 small onion, grated
12 teaspoon pepper
1 teaspoon dry mustard
12 teaspoon hot sauce
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Individual cups for perfectly shaped poached eggs
London's beloved Bombay café — breakfast naan roll, black daal, chai
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Butter the bottom and sides of a 9 x 13 inch casserole. Spread softened butter over 1 side of each slice of read. Cut the bread into 1 inch slices. Scatter half of the bread evenly in the prepared dish, sprinkle with half of the cheese. Repeat with remaining bread and cheese. Whisk the eggs in a large bowl until well combined; whick in milk, onion pepper, mustard and hot sauce. Pour over bread mixture. Press down bread to submerge. Wrap tightly in plastic wrap and refrigerate 8 to 24 hours. Set oven rack to middle of oven, preheat oven to 350 degrees. Unwrap casserole and bake until puffed and golden brown, about 1 hour.