Parmesan Gruyere Bread Pudding

Ingredients

• 1 1/2 tablespoons butter
• 6 whole English muffins, torn into small pieces (I like Thomas' brand best for texture)
• 5 ounces grated or shredded parmesan cheese
• 5 ounces grated or shredded gruyere cheese (or Jarlsberg)
• 8 eggs, beaten
• 5 cups milk
• 1 1/2 teaspoons salt
• 1 teaspoon fresh ground pepper
• 1/4 teaspoon grated nutmeg (1/2 tsp if you're grating it yourself)
• 1/4 teaspoon cayenne pepper
• paprika (to garnish)

Directions

1. 1

   Grease a 3 1/2 quart casserole dish with the butter.

2. 2

   Put the muffin pieces into the casserole.

3. 3

   Sprinkle with 3/4 of the grated cheeses and toss to combine.

4. 4

   Beat eggs, milk and seasonings until well blended.

5. 5

   Pour over the muffins and cheese.

6. 6

   Sprinkle with the remaining cheese and dust with paprika.

7. 7

   Refrigerate overnight, if desired.

8. 8

   The day you are baking, preheat oven to 350.

9. 9

   Bake at 350 until puffed and golden and a knife inserted comes out clean, about 45 minutes for a room-temperature casserole.

10. 10

    Let sit for 10 minutes before serving.