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Andy saw a loaf of Boudin Sourdough in his office that was getting stale and asked the owner for it. Why would we want stale bread? For the best casserole in the world, of course!
Cube stale bread to about 1", spray with butter or equitable substitute and toast. Layer in a loaf pan (or comparable) with tomato sauce* and shredded cheese. Before the last layer of cheese, pour a bit of milk (anywhere from a half-cup to 3/4) into the bread in a thin stream to make it all nice and custard-y. Bake at 375 for about 20-25 minutes until GBD**.
There will not be pictures. It is gone, gone, gone.
* The latest iteration was achieved by pulse-blending a can of tomatoes, 3 large cloves of garlic, a little pre-packaged sauce and a bunch of basil from my windowsill. A big handful of spinach leaves was inserted for health/guilt considerations.
** Golden, brown and delicious, per Alton Brown.
Cube stale bread to about 1", spray with butter or equitable substitute and toast. Layer in a loaf pan (or comparable) with tomato sauce* and shredded cheese. Before the last layer of cheese, pour a bit of milk (anywhere from a half-cup to 3/4) into the bread in a thin stream to make it all nice and custard-y. Bake at 375 for about 20-25 minutes until GBD**.
There will not be pictures. It is gone, gone, gone.
* The latest iteration was achieved by pulse-blending a can of tomatoes, 3 large cloves of garlic, a little pre-packaged sauce and a bunch of basil from my windowsill. A big handful of spinach leaves was inserted for health/guilt considerations.
** Golden, brown and delicious, per Alton Brown.
