Yield: 1 9 x 13” baking pan
2 Tbsp butter
2 medium red peppers, small diced
2 leeks, white only, sliced
1 loaf focaccia bread, cubed in ∏” cubes
1 cup mild smoked cheese, grated (we use smoked Amish yogurt cheese)
1 1/2 cups milk
1 1/2 cups half & half
9 large eggs, slightly beaten
2 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Spray a 9X13 baking pan with non stick cooking spray. Saute peppers and leeks in the butter until soft. Set them aside. Spread half of the bread cubes in the prepared 9 x 13” pan. Top with 3/4 of the cheese and 3/4 of the leek and red pepper mixture. Repeat layers: bread cubes, cheese, pepper/leek mixture.
In a medium bowl whisk together the milk, half & half, eggs, Dijon, salt and pepper. Pour the egg mixture over the bread and cheese. Cover and chill for at least 2 hours or overnight if desired. Preheat oven to 350 and bake, uncovered for 45 to 60 minutes. Serves 6 to 8.