Most Americans eat some kosher food every day, but chances are they’re not aware of it. Take a walk down the aisles of any supermarket and you will see that certification appears on over 60% of America’s produced foods that are certified kosher, from the coveted Oreo to the thirst-quenching Coca-Cola. Over $150 billion of kosher certified products are consumed annually, and spending continues to rise dramatically.
1 cup mild smoked cheese, grated (we use smoked Amish yogurt cheese)
1½ cups milk
1½ cups half & half
9 large eggs, slightly beaten
2 Tablespoons Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
Spray a 9x13-inch baking pan with nonstick cooking spray.
Slice leek, cut red pepper into small dice, and sautee both in the butter until soft; set aside.
Cube foccacia into 1/2-inch pieces. 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.