Kitchen Garden Bread Recipe

Total Time: 8 hrs 45 mins Preparation Time: 8 hrs Cook Time: 45 mins

Ingredients

• 1 loaf round sourdough loaf (bake and serve variety)
• 1/2 lb mushroom, sliced thinly
• 2 medium yellow onions, sliced very thinly
• 8 ounces cream cheese
• 1/2-1 lb hot monterey jack pepper cheese, grated
• 1/2 cup cheddar cheese, grated
• 1 tablespoon brown sugar
• 1 -2 cup assorted fresh vegetable, and herbs (green onions, tiny broccoli flowers, chives, parsley, cauliflower, bell peppers etc.)
• 6 eggs, beaten
• 1 cup milk

Recipe

• 1 oil one cookie sheet. slice the bread in half so that you have two rounds and scoop out most of the soft center. place on cookie sheet.
• 2 sautee the onions and mushrooms until tender, adding the brown sugar and a little salt about half way through. set aside. sautee herbs and vegetable mixture. set aside.
• 3 cut cream cheese into 1 inch cubes and distribute evenly over both bread halves and top with the onion/mushroom mixture. sprinkle cheddar cheese over onion/mushroom mixture. layer 1/2 of the herb/vegetable mix over the top, sprinkle on pepper jack cheese, then top with remaining herb/vegetable mix.
• 4 mix eggs and milk together with any extra herbs you like and pour evenly over bread. cover and refrigerate overnight if possible, or for at least 8 hours.
• 5 the next day, bake at 375°f for 35-45 minutes until nicely browned on top and center is set. slice into wedges with a pizza cutter or large knife. serve hot.