I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause. Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many. Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar To learn more about the Hope Air Charity: hopeair.ca/
@bronwenhintz7787 must have been a them thing, I live in Michigan and have never seen a bag of milk outside of the Canadians. Plastic jugs cartons and glass for me
@@francescarroll8977 So an Australian recipe in Canadian cookbook is "old school English food", and it could be improved by turning it into actual old school English food (Welsh rarebit, despite its name, is not Welsh). What an odd comment.
That’s what I always called it too. I do multiple versions. Ham and Swiss, spinach onion and feta, bacon jalapeño and cheddar. I did one with spicy Italian sausage, tomato and mozzarella with Parmesan on top. Bread, eggs and cheese is such a great canvas to start with. The possibilities are endless.
I haven't got to the end yet, but it seems to me to be sort of a baked French toast with cheese on top. Someone imaginatively deconstructed French toast to make a kind of casserole. No question about it, you could add more thin layers without hurting it a bit.
Hahaha, I was watching, and wanted to write: it’s a little bit like a savoury bread and butter, and just as I was typing, your wife said the exact same thing!😆 love from Holland🌷🌷🌷
My great grandfather came to Wisconsin from Germany in 1871 and started a cheese factory. It is still in operation even though it has been out of the family for 100 years. Almost everyone on both sides of my family were dairy farmers so I also grew up eating a lot of cheese. I still eat a lot of cheese. it is my comfort food.
ooooh i recognize this as "cheese casserole" which i learned to make from my Joy of Cooking book in the 90s. i made it all the time when i was pregnant and on WIC because if there's anything you get a lot of with WIC it's milk, cheese, and eggs. I loved this stuff!
Yes -- this would be a great WIC recipe. Glad you got that when you were pregnant. It's a constant struggle to stop the program from being cut by people in Congress who would rather the money go to tax cuts for the wealthy.
I used to eat a ton of that name brand, orange "extra sharp cheddar". I am very grateful for the local Amish grocery where I can get cheese of all kinds without the additives, and the coloring, and the cost of the advertising tacked on.
You have my mind spinning! Glen suggests a layer of sausage meat on the bottom: how about a layer of sliced potatoes on top of that? Maybe a layer of onions in between? Glen mentions the need for other flavors: your favorite peppers could be mixed in with the potato slices.
So, my family did something similar, but in two ways: One was savory, called breakfast casserole, which is pretty much exactly how you made it, except the bread is cubed and bits of breakfast sausage was added(salt, pepper and herbs to taste). The second way we called "stuffed french toast" which was bread (cubed), custard base, but with cinnamon and chunks of cream cheese in it. With the stuffed french toast you eat it with syrup, with the breakfast casserole you eat neat, or with salsa/sour cream. We would use whatever bread we were finishing off because it doesn't matter in this context.
Hi from Australia 🇦🇺, I used to make this for my kids when they were little for lunch and as they got older would make individual ramekins for a snack after school. I would tear the bread into chunks add grated cheese, beat milk and eggs and if I had any a dash of cream. Place on a oven tray and bake at 180c for approximately 10 x 15 mins. We called this baked eggy bread. This recipe was given to me by an elderly neighbour who was in her 90’s. I’ve cooked this for my grandkids and they loved it.
Bagged milk is apparently on the way out in Canada. Most younger people don't drink enough milk to buy it in bags and instead use cartons or non-dairy alternatives. I also didn't know that not all provinces have bagged milk AND Canada isn't the only country with bagged milk! But I always love when Glenn busts out the bagged milk.
@@josephdeveau4150 I make a mess with bagged milk, so I buy 2 litre cartons the ones with a screw top. I think he likes to have his American viewers heads explode every time he runs out and has to start a new bag. I see a LOT of bagged milk in Toronto supermarkets. The Canada food plate is for chipmunks but around here it seems people are entirely ignoring recommendations and buying lots of dairy products.
My mom made a similar recipe cooked on baking sheet, bacon and tomate on top. I am pretty sure she was not told add milk. I am sooo making your for my family. Thank you once again. Love the old cookbook episodes. I have many books but always looking for more.❤
A messy oven can taint a delicate food that is baked inside it. It’s more prevalent if you’re using a household oven to temper steel, in fact the gasses can change the color of the metal. One of my friends unintentionally made a beautiful purple kitchen knife for his wife, and couldn’t recreate it when she asked for a set! I love the end of the bread, too, especially with butter lightly melted in an oven or microwave. I always called it the heel, others have said that it’s the crust, but you’re the first I’ve heard call it the nub. This is a savory bread pudding, and it looks delicious.
I'm on Concession Street in Galt watching this right now!!! Wow. It's cool to be represented! I would donate but I was just terminated on Friday. Thank you, menopause and mental illness. 😟
I am so sorry for your situation, I was terminated in Oct of 2022, thanks rheumatoid arthritis, still not working as my small town every job is lift 50lbs, the RA is in my hands lol, and I lost my husband 3 weeks ago so income dried up.
The downtown area near the river is always beautiful. We used to visit quite frequently when the factory outlets were there. I wish you well with your job situation. Being let go is awful. Make sure to get some legal advice if you haven't done so already. For me, it paid for itself multiple times over. There are also free legal clinics that can help.
Menopause is the worst. I can relate. I was so happy when I finally was finished with menopause. I wish you well and I really hope it gets better for you 💞🙏
@laurabailey2092 I'm so sad to hear about your loss. I don't know if you're in Canada or down in the States but if you were on social security and your husband was as well then you should be able to choose whose was more. But it's a horrible business in any case. Hugs
I listened to this on the ride home from work and made it when I got home with what I had in the fridge and it was amazing!! 2 tsb butter in 7in cast iron just warmed up enough to melt. 3 slices of french bread filled my pan nicely. 2 eggs and a few splashes of milk seasoned liberally with salt, pepper, cumin, chili powder, and some oregano. pour on and cover all the surfaces of the bread with the mixture that filled my pan about half way. topped with some very boring but perfectly ok orange sharp cheddar. top rack at 350 for about 15 mins and it got all bubbly and browned nice. It was delicious! There is decent texture contrast between the top of the cheese and the custardy bread in the middle. This is definitely going into my weeknight cookbook
This took me back to my childhood growing up in the Shetland Islands. Not the recipe, but the fact you have milk in bags!. We called them "coos eggs" (cows eggs)👍
Sort of an old version of beakfast casserole. I added some diced ham and some diced peppers & onion, salt, pepper etc because you said it needed some spices. Yours looked really good...im awaiting mine as it bakes right now. We'll see..haha. Thanks Glen!
This brings me back. Our variation has a dash of garlic powder and smoked paprika in the egg mixture. For the cheese, we use pepperjack and smoked gouda in addition to sharp cheddar. It's a great way to up-cycle that stale loaf of sourdough. We also use a cast iron pan to get the cheesy edge to mate with the bubbly crust. 😋
Just found this video. I grew up with this as a variation on a cheese strata - we tended to add ham and mustard, but other variations occurred depending on what leftovers were. Is also very close to a dish called scalloped tomatoes - which was buttered bread broken in pieces mixed with canned or stewed tomatoes and topped with cheddar cheese.
I am originally from Indiana, and my mom did this with crumbled sausage on the bottom. No butter just didn't drain the sausage. Her grandma taught her the recipe, and mom was born in 1940, so it would probably be from the turn of the century. Mom eventually added diced bell peppers on the top and eventually changed that to jalapeños. Nothing is new. Thanks for taking me back to my childhood.
Jules didn't look convinced. lolol. She's the one we look at every time. She's the yard-stick. Her reactions are gold and 100% honest :D Take a shot every time Glen says "Boned" lol
My family used to make a midcentury modern variant on this for holiday buffets. We called them "Quick Cheese Puffs." It was shreaded cheddar cheese with egg, salt pepper, and worcestershire sauce. Topped on Ritz Crackers and baked till golden brown. The worcestershire sauce or even a dab of marmite might work in this. Or, when no one is watching, mix in some anchovies.
Sounds like the base for a "wifesaver" casserole assembled the night before and cooked for breakfast, often on Christmas morning. Ham or sausages added and savory items (onion and tomatoes) salt and pepper. Yum. Love the channel.
Maybe you could show us the Tomato-Bread-Cheese-Thing your mom used to make one day, I'm intrigued! Bread dishes in the oven tend to be really soggy with a weird heat distribution of thermonuclear to stone cold in seconds all over the pan...
We make something very similar as a breakfast when guests are around, basically the same thing, with the addition of a pre-cooked sagey breakfast sausage layer, a bit of dry mustard and a couple of dashes of Tapatio or Valentinas in the eggs, put together the night before and baked the morning of.
My family would make a similar recipe called ‘cheese strata’, often prepared Xmas eve to have something that can just be popped in the oven in the morning for an easy breakfast, with a fruit salad and muffins or coffee cake.
GLEN! This is an heirloom recipe from your youth: it deserves a better farm-made Canadian cheddar cheese. The oven in the right condition means a 'clean', well-regulated oven. This is a dish that will absorb smoky residue from previous cooking. HOW does this recipe compare to the one you LIKED from your childhood?
Thank you. I was wondering the same thing. And I mean it in the most kind way possible and not as a criticism of Glenn.This is the old cookbook show, so I guess he has to go by the recipe? Maybe someday he could make it the way you suggested? In fact I am going to make it the way you suggested. That sounds delicious!
Grew up in N.W. Ohio and my mom's breakfast casserole was a holiday standard. Layer of buttered bread, then a layer of sausage or ham or bacon, shredded cheese, layer of buttered bread and shredded cheese. Cover with milk and egg mixture. Make night before, bake in the morning 350 for an hour. Can't believe that something we at in the 70's and 80's had its roots that far back.
I added a thin layer of onion on the bottom and mixed in everything bagel seasoning and sprinkled on top. So good! I also used bread I make by using hot cooked rice and mixing in yeast, sugar salt and flour....it was next level in this recipe. Gonna make it with cinnamon and raisins tomorrow! Thanks!
I used to eat a very similar thing as a child here in the UK. We’d make cheese sandwiches with good strong cheddar, pack them in the dish and pour the egg mixture over.
This reminds me of many brunch dishes I've seen which call for eggs, milk, bread (often cubed), diced ham, onion and shredded cheese. I believed it's often called a breakfast strata. Regarding orange cheddar, I can only eat the white version ever since an unfortunate incident many years ago during which I was about to bite into some (albeit cheap) orange cheddar on toast when I saw that the orange dye had leached out onto the toast. My appetite immediately vanished. But aged white cheddar? Yum!
Just a small cuirosity, we use milk bags too, but the normal way to open them is to make a large cut on a corner like you did, but a small cut on the OTHER corner so air can go in the bag and milk comes out in a tidy not gurgling fashion out the large end. totally random but I found it intersting.
@@palaceofwisdom9448 The switch happened when we changed to Metric in the 1970s - the dairies had to change out packaging machinery for the new sizes, and this was the low cost way of doing it. Less / cheaper materials, and no more washing / managing jug returns. Overall the bag (while still a vile plastic) turned out to be the lowest footprint for energy and materials used at each stage from the dairy to the fridge.
I make something similar to this but, without the custard. I take some bread slices, butter one side and put that down on a sheet pan with parchment, and spoon some Peach Jelly on the bread and spread it thin, then put some diced ham on top, then muster for its stretch, and then sharp cheddar on top, 350 for 10-12 minutes. That alone is sweet and savory.
We called it Cheese Strata: layered bread, butter and cheese with milk and egg poured over. You add the herbs and spices that you like ( meat if you want ). This a quick meal. Love it!
Heh, when I was feeling particularly depressed or unmotivated, I used to do pretty much exactly this, but in the microwave. Tore the bread up into chunks, soaked it in egg/milk, added anything else I had on hand and blasted it until it was cooked through. Top it off with ketchup while it was warm and it was a serviceable enough meal.
My grandfather's aunt had a recipe for this with more layers, some finely chopped onion, salt, pepper & dry mustard, called "bread and cheese custard". It's great as a side dish with stronger flavors.
This seems extremely similar to the numerous breakfast casseroles you see in the cookbooks from my grandmother's church (Upstate NY, not too far from where this recipe originated). In more recent (post-80s) versions these are almost invariably called "strata", and tend to be eggier with more vegetables, and often feta or goat cheese. The one we always make is from an older version of the church cookbook (I think 50s) and uses only stale bread, milk, eggs, cheddar, mustard powder, and optional pork sausage, ham, or bacon. We always use pork sausage. That particular recipe called for halved slices rather than the cubes common in the later versions. The overall result looks about halfway between this and a modern breakfast strata.
I'd put a few extra layers of bread in the pan. It's a savoury Bread and Butter Pudding. Another comfort food discovered. And what about creamy mash potatoes as a layer..........
Over a decade ago, a large group of multiple families went camping with us in July. Each day that week, one family took a turn doing all of the cooking for the whole group and picked a theme. One couple choose 'Christmas in July' and made that dish for breakfast. I thoroughly enjoyed it. They moved away and it has been driving me crazy what they called that dish - until today.
I am from Virginia. We used to have this during Lent on Friday nights. Ours had another layer of broken bread and cheese and the custard. We had a cook and she would make it in the morning and then baked it in the evening.It was so good.She called it a poor man's cheese souffle.
Interesting. What you call the nub, we always called the heel. A great way to use up stale bread, extra eggs and milk...plus the diced end of a ham, part of an leftover onion. Maybe a couple of flicks of curry?
I grew up with something very similiar to this we called breakfast casserole out of one of my mothers inherited cookbooks. Main difference was the bread was cubed and there was crumbled sausage mixed in. Very popular holiday brunch item. Definitely in the savory bread pudding family. That goose, chicken, beef tongue sounds delicious.
This is the comment I was scrolling for! I don't know when, but at some point during my youth (70s/80s) my mother started making breakfast casserole at Christmas. Not sure, honestly, if we ever had it any other time, but she would put it together the night before, and it would bake in the morning while we opened gifts. I haven't had it in a very long time. Mom always made one with sausage and one with ham. Leftovers for days.
It's basically a savory bread pudding. Makes a great breakfast dish and was my go-to when it was my turn for Friday breakfast at the office. Put it together at night and bake in the morning. Lots of cheese and sausage or bacon.
Jules re. Meat stuffed into meat: my maternal side of the family were Polish farmers... They stuffed duck which wasn't meaty with a ground beef, prune, and onion mix. The flavor was wonderful and there was more meat to go around for dinner.
We always called that strata. Usually added a couple of layers of bread and the same of cheese plus some other ingredients like roasted chilies. Also, I'd spread the butter on the bottom of the pan, rather than put in some dabs of butter.
This is very similar to a breakfast casserole I make. Like Julie suggested, I add cooked, drained, and crumbled bacon or sausage. I also substitute crescent rolls in lieu of the sliced bread. I use way less milk though.
At my Grandmother's, cheese lived on the side board under a glass cheese dome. When it was limberger, my brothers and I would dare each other to lift the dome and sniff...lol.
If you had put thin slices of tomato and onion between the bread and cheese, it would be a dish we had when I was a child. My grandmother on the Scots side of the family made it
Like the looks of the dish and I may have to try this as bread and cheese are top favorites of mine for a go to snack...but as an American I'm weirded out by the milk in a bag lol. That is something I've never seen in the supermarket or even a whole foods store.
It's a purely Canadian thing. They do bags, while we in the US do mostly cartons or plastic. When I was a little kid in the 70s, we had a milkman delivering in glass bottles, and I've seen glass bottles locally from small farms.
"Why do people want to stuff meat into meat? I don't understand." I like this channel, so I'm not going to drag down the level of discourse with any of the ten different responses I could offer here. 😂
This is really interesting. I have 1970s era British cookbooks that have recipes for savoury bread puddings that seem very similar and are also delicious. I made one with stale bread and I think that was the purpose, to use up the stale bread, just as for sweet bread puddings (we don’t say bread and butter pudding but it’s the same thing). I think you can add what you like to them. Bacon and veg and anything you might put in a frittata and omelette. I suspect these sort of recipes started disappearing when you have modern processed bread that doesn’t go stale it just moulds.
My mom makes something we’ve always called “onion pie” that’s essentially the same dish as this only with sautéed onion and ground pork sausage… it’s very good…
The cheese in the oven looks interesting. Never saw a recipe for savory French toast, although I’m sure there are some out there. I have some bacon in the fridge and might try some “improvements” suggested by you and Julie.
I think cubing the bread and letting it stale overnight, buttering the dish and using some on the bottom like you did, and finally adding some flavors basically anything that would go into a quiche could work here.
Salt, pepper, paprika, and some cayenne with some chives and Italian parsley added to this would be great. And maybe some more cheese, maybe Swiss and mozzarella added, would bring this to a nice place.
This reminds me of “Nan’s French Fondue” - a recipe my Mom found, most likely in a women’s magazine in the 1960s.you use a Dutch oven or similar casserole dish. You layer bread slices that are buttered and smeared with mustard with cheese, then add a custard mixture that includes salt and pepper. It soaks overnight, then you bake it in the morning. It’s infinitely variable, depending on the type of cheese and mustard you use. You can also layer thinly sliced ham. It makes an amazing crust that really sticks. It’s absolutely worth the clean-up and is still a favorite in our family.
I have brother-in-law that has a similar recipe. It's made with store bought white bread. It's a mess. The looks alone turned me off. That looks firm. Thanks Glen
I make something very similar that was my aunt’s recipe. The custard is flavored with about 1/2 teaspoon stone ground mustard. The bacon is on the side. Everybody loves it. I truly enjoy your show.
That orange cheese has always freaked me out. Just can't bring myself to buy it. I confess to being an inveterate "ingredient reader" in the food aisles...!
Cracking vid loved the recipe i think it was cooked in an wood burning oven so the oven would have to be at the right temp not like a modern oven thanks Glen keep up yer guid work.
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I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar
To learn more about the Hope Air Charity: hopeair.ca/
canadian version of rarebit
I donated this year, such a worthy cause thanks for being a part of it
@@ancooper6882 Thank you for the donation!
(3:00) We who live south of the border live for the opening of a new bag of milk on Glen and Friends.
True fact
We live in Michigan USA. For years we had a Dairy farm Cook’s Dairy. These bags were used we loved them then they went to the jugs it was a sad day …
Wasn’t ours it was in our community
@bronwenhintz7787 must have been a them thing, I live in Michigan and have never seen a bag of milk outside of the Canadians. Plastic jugs cartons and glass for me
Maybe some dry mustard and westershire sauce like a Welch rabbit
I was going to suggest the same with a shake of Tabasco and Sprinkle of Paprika!
@@francescarroll8977 So an Australian recipe in Canadian cookbook is "old school English food", and it could be improved by turning it into actual old school English food (Welsh rarebit, despite its name, is not Welsh).
What an odd comment.
“Why do people want to stuff meat into meat??” I’m with you, Julie - never understood that either.
Giving Julie the corner is true love. That corner crustyness is the best.
Looks like a very simple strata to me. Bacon, spinach, onion...all would be great in this.
That’s what I always called it too. I do multiple versions. Ham and Swiss, spinach onion and feta, bacon jalapeño and cheddar. I did one with spicy Italian sausage, tomato and mozzarella with Parmesan on top. Bread, eggs and cheese is such a great canvas to start with. The possibilities are endless.
I haven't got to the end yet, but it seems to me to be sort of a baked French toast with cheese on top. Someone imaginatively deconstructed French toast to make a kind of casserole. No question about it, you could add more thin layers without hurting it a bit.
One word: Garlic
Strata, yes.
Hahaha, I was watching, and wanted to write: it’s a little bit like a savoury bread and butter, and just as I was typing, your wife said the exact same thing!😆 love from Holland🌷🌷🌷
My great grandfather came to Wisconsin from Germany in 1871 and started a cheese factory. It is still in operation even though it has been out of the family for 100 years. Almost everyone on both sides of my family were dairy farmers so I also grew up eating a lot of cheese. I still eat a lot of cheese. it is my comfort food.
ooooh i recognize this as "cheese casserole" which i learned to make from my Joy of Cooking book in the 90s. i made it all the time when i was pregnant and on WIC because if there's anything you get a lot of with WIC it's milk, cheese, and eggs. I loved this stuff!
Yes -- this would be a great WIC recipe. Glad you got that when you were pregnant. It's a constant struggle to stop the program from being cut by people in Congress who would rather the money go to tax cuts for the wealthy.
Do you remember the cooking temp and time?
videos like this make me glad that i live in Wisconsin with 3 artisan cheese stores within a half hour drive
I used to eat a ton of that name brand, orange "extra sharp cheddar". I am very grateful for the local Amish grocery where I can get cheese of all kinds without the additives, and the coloring, and the cost of the advertising tacked on.
The look on Jules face is priceless. 😂
You showed us the goose chicken and tongue, now it would be cruel not to make it! 😂
Sounds like the beginnings of a great breakfast casserole!
You have my mind spinning! Glen suggests a layer of sausage meat on the bottom: how about a layer of sliced potatoes on top of that? Maybe a layer of onions in between? Glen mentions the need for other flavors: your favorite peppers could be mixed in with the potato slices.
I read the 1st instruction as rubbing the TBSP of butter on the surface of the dish to make it non-stick
So, my family did something similar, but in two ways: One was savory, called breakfast casserole, which is pretty much exactly how you made it, except the bread is cubed and bits of breakfast sausage was added(salt, pepper and herbs to taste). The second way we called "stuffed french toast" which was bread (cubed), custard base, but with cinnamon and chunks of cream cheese in it. With the stuffed french toast you eat it with syrup, with the breakfast casserole you eat neat, or with salsa/sour cream. We would use whatever bread we were finishing off because it doesn't matter in this context.
Hi from Australia 🇦🇺, I used to make this for my kids when they were little for lunch and as they got older would make individual ramekins for a snack after school. I would tear the bread into chunks add grated cheese, beat milk and eggs and if I had any a dash of cream. Place on a oven tray and bake at 180c for approximately 10 x 15 mins. We called this baked eggy bread. This recipe was given to me by an elderly neighbour who was in her 90’s. I’ve cooked this for my grandkids and they loved it.
Blessed are the Cheese Makers!!!
I made something similar this past week. Ham and cheese sandwiches into a baking dish with a custard base poured over it. The ham adds a nice flavor.
The Canadian milk situation gets me every time!
Hehe, some of us even reuse our milk bags. They make excellent freezer bags. :D
Bagged milk is apparently on the way out in Canada. Most younger people don't drink enough milk to buy it in bags and instead use cartons or non-dairy alternatives. I also didn't know that not all provinces have bagged milk AND Canada isn't the only country with bagged milk! But I always love when Glenn busts out the bagged milk.
@@josephdeveau4150 I make a mess with bagged milk, so I buy 2 litre cartons the ones with a screw top. I think he likes to have his American viewers heads explode every time he runs out and has to start a new bag.
I see a LOT of bagged milk in Toronto supermarkets. The Canada food plate is for chipmunks but around here it seems people are entirely ignoring recommendations and buying lots of dairy products.
@@gabriellakadar Haha! Yes, that's me.
I kinda miss it! I moved to BC about 17 years ago and we don't have bagged milk here. Grew up with it in Ontario though.
My mom made a similar recipe cooked on baking sheet, bacon and tomate on top. I am pretty sure she was not told add milk. I am sooo making your for my family. Thank you once again. Love the old cookbook episodes. I have many books but always looking for more.❤
My favourite Glen schtick is triggering the foreigners with the milk bag change. Well done yet again.
A bag of milk and a snippit is 100% Ontario.. lmao i LOVE it man.
We have. bagged milk in New Brunswick too, but only in the 4 litre format (oddly, you get 3 bags of milk).
The look of horror on Jules' face when Glen shows her the "Boned goose, chicken and cured beef tongue" recipe is priceless!
It was fun seeing you on the Whiskey Tribe channel!
A messy oven can taint a delicate food that is baked inside it. It’s more prevalent if you’re using a household oven to temper steel, in fact the gasses can change the color of the metal. One of my friends unintentionally made a beautiful purple kitchen knife for his wife, and couldn’t recreate it when she asked for a set!
I love the end of the bread, too, especially with butter lightly melted in an oven or microwave. I always called it the heel, others have said that it’s the crust, but you’re the first I’ve heard call it the nub. This is a savory bread pudding, and it looks delicious.
A strata! bet it would work great for anyone with a iffy tummy. Some dried mustard in the egg custard mix.?
I'm on Concession Street in Galt watching this right now!!! Wow. It's cool to be represented! I would donate but I was just terminated on Friday. Thank you, menopause and mental illness. 😟
I am so sorry for your situation, I was terminated in Oct of 2022, thanks rheumatoid arthritis, still not working as my small town every job is lift 50lbs, the RA is in my hands lol, and I lost my husband 3 weeks ago so income dried up.
The downtown area near the river is always beautiful. We used to visit quite frequently when the factory outlets were there. I wish you well with your job situation. Being let go is awful. Make sure to get some legal advice if you haven't done so already. For me, it paid for itself multiple times over. There are also free legal clinics that can help.
Menopause is the worst. I can relate. I was so happy when I finally was finished with menopause. I wish you well and I really hope it gets better for you 💞🙏
Big hugs
@laurabailey2092 I'm so sad to hear about your loss. I don't know if you're in Canada or down in the States but if you were on social security and your husband was as well then you should be able to choose whose was more. But it's a horrible business in any case. Hugs
Anything with cheese I am all for. The ingredients reminds me of a bread pudding but with cheese instead of sugar and raisins.
I listened to this on the ride home from work and made it when I got home with what I had in the fridge and it was amazing!!
2 tsb butter in 7in cast iron just warmed up enough to melt.
3 slices of french bread filled my pan nicely.
2 eggs and a few splashes of milk seasoned liberally with salt, pepper, cumin, chili powder, and some oregano.
pour on and cover all the surfaces of the bread with the mixture that filled my pan about half way.
topped with some very boring but perfectly ok orange sharp cheddar.
top rack at 350 for about 15 mins and it got all bubbly and browned nice. It was delicious! There is decent texture contrast between the top of the cheese and the custardy bread in the middle.
This is definitely going into my weeknight cookbook
This took me back to my childhood growing up in the Shetland Islands. Not the recipe, but the fact you have milk in bags!. We called them "coos eggs" (cows eggs)👍
Julie, I agree. I don’t understand either!! 😅 This does have great potential.
Sort of an old version of beakfast casserole. I added some diced ham and some diced peppers & onion, salt, pepper etc because you said it needed some spices.
Yours looked really good...im awaiting mine as it bakes right now. We'll see..haha.
Thanks Glen!
This brings me back. Our variation has a dash of garlic powder and smoked paprika in the egg mixture. For the cheese, we use pepperjack and smoked gouda in addition to sharp cheddar. It's a great way to up-cycle that stale loaf of sourdough. We also use a cast iron pan to get the cheesy edge to mate with the bubbly crust. 😋
canada really has the best cuisine, cheese and more cheese.
This reminds me of the breakfast "casserole" my mother would make in the 80s.
I vote Glen makes the Boned goose, chicken and cured beef tongue to be on a (hopefully) not too distant future episode of the Old Cookbook Show!
We (Pacific NW USA) always referred to the "nub" as the "heel of the boot," and yes, it is my favorite too. :)
Just found this video. I grew up with this as a variation on a cheese strata - we tended to add ham and mustard, but other variations occurred depending on what leftovers were. Is also very close to a dish called scalloped tomatoes - which was buttered bread broken in pieces mixed with canned or stewed tomatoes and topped with cheddar cheese.
Thank you
I am originally from Indiana, and my mom did this with crumbled sausage on the bottom. No butter just didn't drain the sausage.
Her grandma taught her the recipe, and mom was born in 1940, so it would probably be from the turn of the century.
Mom eventually added diced bell peppers on the top and eventually changed that to jalapeños.
Nothing is new. Thanks for taking me back to my childhood.
Sausage and jalapenos in this sounds amazing. I'll need to try that sometime soon!
I was thinking that it needed some green peppers. Jalapeños would be even better!
Jules didn't look convinced. lolol. She's the one we look at every time. She's the yard-stick. Her reactions are gold and 100% honest :D Take a shot every time Glen says "Boned" lol
My family used to make a midcentury modern variant on this for holiday buffets. We called them "Quick Cheese Puffs." It was shreaded cheddar cheese with egg, salt pepper, and worcestershire sauce. Topped on Ritz Crackers and baked till golden brown. The worcestershire sauce or even a dab of marmite might work in this. Or, when no one is watching, mix in some anchovies.
Great holiday breakfast recipe, small tomatoes on top, hot sauce on the side, maybe a sprinkle of basil. Aged white cheddar!
Worcestershire sauce would be great on this.
I used to make something similar when I was a cook at a wrinkle ranch, it was called "cheese fondue" even though it was nothing like fondue.
Sounds like the base for a "wifesaver" casserole assembled the night before and cooked for breakfast, often on Christmas morning. Ham or sausages added and savory items (onion and tomatoes) salt and pepper. Yum. Love the channel.
Maybe you could show us the Tomato-Bread-Cheese-Thing your mom used to make one day, I'm intrigued!
Bread dishes in the oven tend to be really soggy with a weird heat distribution of thermonuclear to stone cold in seconds all over the pan...
We make something very similar as a breakfast when guests are around, basically the same thing, with the addition of a pre-cooked sagey breakfast sausage layer, a bit of dry mustard and a couple of dashes of Tapatio or Valentinas in the eggs, put together the night before and baked the morning of.
My family would make a similar recipe called ‘cheese strata’, often prepared Xmas eve to have something that can just be popped in the oven in the morning for an easy breakfast, with a fruit salad and muffins or coffee cake.
"Cheese Bread Pudding" that's what comes to mind. I need to make some now, it would be great with the soup I made.
GLEN! This is an heirloom recipe from your youth: it deserves a better farm-made Canadian cheddar cheese. The oven in the right condition means a 'clean', well-regulated oven. This is a dish that will absorb smoky residue from previous cooking. HOW does this recipe compare to the one you LIKED from your childhood?
Thank you. I was wondering the same thing. And I mean it in the most kind way possible and not as a criticism of Glenn.This is the old cookbook show, so I guess he has to go by the recipe? Maybe someday he could make it the way you suggested? In fact I am going to make it the way you suggested. That sounds delicious!
Grew up in N.W. Ohio and my mom's breakfast casserole was a holiday standard. Layer of buttered bread, then a layer of sausage or ham or bacon, shredded cheese, layer of buttered bread and shredded cheese. Cover with milk and egg mixture. Make night before, bake in the morning 350 for an hour. Can't believe that something we at in the 70's and 80's had its roots that far back.
Sounds delicious!
I added a thin layer of onion on the bottom and mixed in everything bagel seasoning and sprinkled on top. So good! I also used bread I make by using hot cooked rice and mixing in yeast, sugar salt and flour....it was next level in this recipe. Gonna make it with cinnamon and raisins tomorrow! Thanks!
I’m very curious about your bread with hot cooked rice, do you have a recipe or somehow I could look it up?
I used to eat a very similar thing as a child here in the UK. We’d make cheese sandwiches with good strong cheddar, pack them in the dish and pour the egg mixture over.
Bacon crumbles and some seasoning. 🤌🏾👨🏾🍳
and beer. for breakfast.
Good morning❤️ I can’t wait to try this
This reminds me of many brunch dishes I've seen which call for eggs, milk, bread (often cubed), diced ham, onion and shredded cheese. I believed it's often called a breakfast strata. Regarding orange cheddar, I can only eat the white version ever since an unfortunate incident many years ago during which I was about to bite into some (albeit cheap) orange cheddar on toast when I saw that the orange dye had leached out onto the toast. My appetite immediately vanished. But aged white cheddar? Yum!
Just a small cuirosity, we use milk bags too, but the normal way to open them is to make a large cut on a corner like you did, but a small cut on the OTHER corner so air can go in the bag and milk comes out in a tidy not gurgling fashion out the large end. totally random but I found it intersting.
Is there a reason for milk in a bag? This channel is the first place I've ever seen it.
@@palaceofwisdom9448less packaging?
@@palaceofwisdom9448 The switch happened when we changed to Metric in the 1970s - the dairies had to change out packaging machinery for the new sizes, and this was the low cost way of doing it. Less / cheaper materials, and no more washing / managing jug returns. Overall the bag (while still a vile plastic) turned out to be the lowest footprint for energy and materials used at each stage from the dairy to the fridge.
I make something similar to this but, without the custard. I take some bread slices, butter one side and put that down on a sheet pan with parchment, and spoon some Peach Jelly on the bread and spread it thin, then put some diced ham on top, then muster for its stretch, and then sharp cheddar on top, 350 for 10-12 minutes. That alone is sweet and savory.
This looks good, im going to make a lower carb version with green bell pepper quarters instead of bread. Love how simple it is to make. Thanks!
We called it Cheese Strata: layered bread, butter and cheese with milk and egg poured over. You add the herbs and spices that you like ( meat if you want ). This a quick meal. Love it!
Heh, when I was feeling particularly depressed or unmotivated, I used to do pretty much exactly this, but in the microwave. Tore the bread up into chunks, soaked it in egg/milk, added anything else I had on hand and blasted it until it was cooked through. Top it off with ketchup while it was warm and it was a serviceable enough meal.
I love the name of the recipes in this cookbook
My grandfather's aunt had a recipe for this with more layers, some finely chopped onion, salt, pepper & dry mustard, called "bread and cheese custard". It's great as a side dish with stronger flavors.
Had the same thgt
This seems extremely similar to the numerous breakfast casseroles you see in the cookbooks from my grandmother's church (Upstate NY, not too far from where this recipe originated). In more recent (post-80s) versions these are almost invariably called "strata", and tend to be eggier with more vegetables, and often feta or goat cheese.
The one we always make is from an older version of the church cookbook (I think 50s) and uses only stale bread, milk, eggs, cheddar, mustard powder, and optional pork sausage, ham, or bacon. We always use pork sausage. That particular recipe called for halved slices rather than the cubes common in the later versions. The overall result looks about halfway between this and a modern breakfast strata.
I'd put a few extra layers of bread in the pan. It's a savoury Bread and Butter Pudding. Another comfort food discovered. And what about creamy mash potatoes as a layer..........
Its like “christmas morning wife saver” without the ham, onion, peppers, onion and worchestershire 😁
Over a decade ago, a large group of multiple families went camping with us in July. Each day that week, one family took a turn doing all of the cooking for the whole group and picked a theme. One couple choose 'Christmas in July' and made that dish for breakfast. I thoroughly enjoyed it. They moved away and it has been driving me crazy what they called that dish - until today.
Love your show and always learn something new. Thanks Glen and Jules!
This will soon be served in my house. I'll definitely be adding bacon or sausage. And cayenne pepper. 😉
I am from Virginia. We used to have this during Lent on Friday nights. Ours had another layer of broken bread and cheese and the custard. We had a cook and she would make it in the morning and then baked it in the evening.It was so good.She called it a poor man's cheese souffle.
Interesting. What you call the nub, we always called the heel.
A great way to use up stale bread, extra eggs and milk...plus the diced end of a ham, part of an leftover onion. Maybe a couple of flicks of curry?
I grew up with something very similiar to this we called breakfast casserole out of one of my mothers inherited cookbooks. Main difference was the bread was cubed and there was crumbled sausage mixed in. Very popular holiday brunch item. Definitely in the savory bread pudding family.
That goose, chicken, beef tongue sounds delicious.
This is the comment I was scrolling for! I don't know when, but at some point during my youth (70s/80s) my mother started making breakfast casserole at Christmas. Not sure, honestly, if we ever had it any other time, but she would put it together the night before, and it would bake in the morning while we opened gifts. I haven't had it in a very long time. Mom always made one with sausage and one with ham. Leftovers for days.
It's basically a savory bread pudding. Makes a great breakfast dish and was my go-to when it was my turn for Friday breakfast at the office. Put it together at night and bake in the morning. Lots of cheese and sausage or bacon.
Jules re. Meat stuffed into meat: my maternal side of the family were Polish farmers... They stuffed duck which wasn't meaty with a ground beef, prune, and onion mix. The flavor was wonderful and there was more meat to go around for dinner.
We always called that strata. Usually added a couple of layers of bread and the same of cheese plus some other ingredients like roasted chilies. Also, I'd spread the butter on the bottom of the pan, rather than put in some dabs of butter.
This is very similar to a breakfast casserole I make. Like Julie suggested, I add cooked, drained, and crumbled bacon or sausage. I also substitute crescent rolls in lieu of the sliced bread. I use way less milk though.
At my Grandmother's, cheese lived on the side board under a glass cheese dome. When it was limberger, my brothers and I would dare each other to lift the dome and sniff...lol.
I could see this as a great cast iron meal camping.
If you had put thin slices of tomato and onion between the bread and cheese, it would be a dish we had when I was a child. My grandmother on the Scots side of the family made it
Like the looks of the dish and I may have to try this as bread and cheese are top favorites of mine for a go to snack...but as an American I'm weirded out by the milk in a bag lol. That is something I've never seen in the supermarket or even a whole foods store.
It's a purely Canadian thing. They do bags, while we in the US do mostly cartons or plastic. When I was a little kid in the 70s, we had a milkman delivering in glass bottles, and I've seen glass bottles locally from small farms.
ne Iowa has it too ... go to the store for a bag-o-milk
"Why do people want to stuff meat into meat? I don't understand."
I like this channel, so I'm not going to drag down the level of discourse with any of the ten different responses I could offer here. 😂
This is really interesting. I have 1970s era British cookbooks that have recipes for savoury bread puddings that seem very similar and are also delicious. I made one with stale bread and I think that was the purpose, to use up the stale bread, just as for sweet bread puddings (we don’t say bread and butter pudding but it’s the same thing). I think you can add what you like to them. Bacon and veg and anything you might put in a frittata and omelette. I suspect these sort of recipes started disappearing when you have modern processed bread that doesn’t go stale it just moulds.
Watching you make this my brain said cheesy French toast!
My mom makes something we’ve always called “onion pie” that’s essentially the same dish as this only with sautéed onion and ground pork sausage… it’s very good…
Replace the bread with frozen hash browns, add ham, peppers and mushrooms to the egg mixture and you have Cowboy Breakfast Casserole.
The cheese in the oven looks interesting. Never saw a recipe for savory French toast, although I’m sure there are some out there. I have some bacon in the fridge and might try some “improvements” suggested by you and Julie.
I think cubing the bread and letting it stale overnight, buttering the dish and using some on the bottom like you did, and finally adding some flavors basically anything that would go into a quiche could work here.
Salt, pepper, paprika, and some cayenne with some chives and Italian parsley added to this would be great. And maybe some more cheese, maybe Swiss and mozzarella added, would bring this to a nice place.
As a recovering cheese addict, your childhood sounds idyllic...
Hi there, we called it cheese pudding, we layered slice bread with cheese and season. my mother made it as a treat.
Yep.. I'm already mentally switching cheeses.
Muenster and provolone together is my favorite cheese combo.. and I'm thinking rye bread with those.
Oooh, yeah, that would be amazing!
This reminds me of “Nan’s French Fondue” - a recipe my Mom found, most likely in a women’s magazine in the 1960s.you use a Dutch oven or similar casserole dish. You layer bread slices that are buttered and smeared with mustard with cheese, then add a custard mixture that includes salt and pepper. It soaks overnight, then you bake it in the morning. It’s infinitely variable, depending on the type of cheese and mustard you use. You can also layer thinly sliced ham. It makes an amazing crust that really sticks. It’s absolutely worth the clean-up and is still a favorite in our family.
I have brother-in-law that has a similar recipe. It's made with store bought white bread. It's a mess. The looks alone turned me off.
That looks firm.
Thanks Glen
I make something very similar that was my aunt’s recipe. The custard is flavored with about 1/2 teaspoon stone ground mustard. The bacon is on the side. Everybody loves it. I truly enjoy your show.
Poor Julie, she was so confused 😂
That orange cheese has always freaked me out. Just can't bring myself to buy it.
I confess to being an inveterate "ingredient reader" in the food aisles...!
I'll buy red cheddar, but it can't be sharp. And I'll buy sharp cheddar, but it can't be red.
Merch idea: T-shirts and coffee mugs that read "I Love the Nub". 😂
Cracking vid loved the recipe i think it was cooked in an wood burning oven so the oven would have to be at the right temp not like a modern oven thanks Glen keep up yer guid work.
Well, now you absolutely have to make the tongooken.