This recipe was suggested as a way to get picky eaters to include some dairy products in their diet. It is flavorful and satisfying and can serve as a protein-rich vegetarian main dish.
½ cups evaporated milk plus ½ cup water
1 cup cubed day-old white bread
3 large eggs, well beaten
1 tablespoon finely chopped chives
½ teaspoon dry mustard
¼ teaspoon salt
⅛ teaspoon hot red pepper (cayenne)
¼ cups grated Cheddar cheese
Boiling water
Combine milk-water mixture and bread in a medium bowl; set aside 5 minutes.
Preheat oven to 325°F. Generously grease 6 small custard cups or ramekins. Place cups in a shallow roasting pan.
Beat eggs, chives, mustard, salt, and red pepper into milk mixture. Fold in cheese. Divide among greased custard cups.
Place roasting pan with filled cups in oven; fill pan with boiling water to reach 1-inch up sides of custard cups. Bake 1 hour or until a knife inserted in center of one comes out clean.
To serve, loosen custards from edges of cups with a knife and invert onto serving plates.
6 Servings
“The Army and Navy are using enriched flour and bread because of the extra health values they offer at no extra cost. You’re in the Army, too! It’s your patriotic duty to give your family these health values by using enriched bread and flour.”—Good Housekeeping, November 1942