Don’t get me wrong – I LOVE Beer Bread. But you can only eat so much of it before you start wearing it…on your hips. You know what I’m talking about. You keep eating something because it’s going to go bad if you don’t. And, of course, it really tastes better slathered with butter (well, what doesn’t?).
I made Beer Bread the other day (click: Beer Bread – No Need To Knead) and there was still half a loaf left. I thought about freezing it – I AM the queen of freezing, after all – but wondered if I could use it for dinner somehow. I perused my recipe cards (for you young folks out there, recipe cards are what we used before the internet). When I came upon Briggs House 24-Hour Wine And Cheese Omelet I had a ‘hmmm’ moment. The recipe was an egg casserole with pieces of day-old French bread and white wine, among other ingredients. I said to myself (and, yes, I talk to myself), ‘How would this taste if I replaced the French bread and wine with beer bread and beer?’ The recipe also called for Swiss cheese. I wasn’t sure how Swiss cheese would taste with the beer flavor, but I did have jack with jalapeño. ‘Hmmmm’ (once again – this time with an added ‘m’)….’now that might give it a bit of a kick’.
The final change was made out of necessity. As the name indicates, you put together the original in advance and then let it rest 24 hours before baking it. (It’s one of those handy recipes for brunch when you won’t have time to cook.) It was coming on to the dinner hour so I didn’t have time for it to even take 40 winks, let alone a 24 hour rest. Once I put it together, into the oven it went.
The final verdict? It was good. Very good. But I have to say, I prefer the French bread and white wine taste. Maybe next time I’ll split the difference and use beer bread with white wine. My husband will appreciate that – I had to beg ¼ cup of the beer he was about to drink. The jalapeño jack was great, although so is the Swiss. The Swiss is more subtle, but the jalapeño really wakes your mouth up. I guess I’ll just have to see what I have in the fridge next time I make it.
Here’s my version of Briggs House 24-Hour Wine And Cheese Omelet. Of course, as with most recipes, tweak it to suit yourself.
BEER & CHEESE OMELETTE CASSEROLE
- ½ loaf beer bread, torn into 1″ cubes
- 3 T butter, melted
- 2/3 cup jalapeño jack cheese, shredded
- 8 eggs
- ¼ cup beer (I used Hefe. Use a brand you like since the flavor will come through)
- 1½ cups milk (I used organic nonfat)
- ½ T dry mustard
- ¼ tsp cayenne pepper
Preheat oven to 325ºF.
Butter a casserole dish. I used a 6″ x 11″ dish which makes a thicker casserole. But you can use the standard 9½” x 13″ casserole dish if you prefer a thinner omelette (or if that’s all you have). Spread the beer bread evenly in the dish, then drizzle with the melted butter. Sprinkle on the cheese.
In a medium sized bowl beat the eggs. In a small bowl put the dry mustard and cayenne pepper. Pour in a little of the beer and, with the back of a spoon, make a smooth paste. Add this paste, the remainder of the beer, and the milk to the eggs. Beat until foamy. Pour evenly into the casserole dish. Cover with foil and bake for 50 minutes covered, then remove foil and continue to bake another 10 minutes, until the top is browned. Let rest at least 10 minutes before serving.
NOTE: Next time I make this, I’m going to add in Morningstar’s Veggie Sausage Patties. They would go really well with this dish – and they’re so good, your carnivores will love it!