Frank's Chalmatian Macaroni Cheese


by Frank Davis / WWL-TV Cooking Expert

Posted on August 22, 2009 at 3:27 PM

Updated Friday, Nov 6 at 1:58 PM

Frank's Chalmatian Macaroni & Cheese


2 pats butter or margarine

2 cups French bread, broken into small pieces

1 cup whole milk

8 large eggs

1/4 tsp. kosher salt

1/2 tsp. coarse ground black pepper

4 Tbsp. salted butter, melted and cooled

3/4 cup fully cooked breakfast sausage links, thinly sliced

3/4 cup shredded sharp cheddar cheese

1/2 lb. Lorraine or baby Swiss, shredded or sliced

10 slices bacon, fried, drained and crumbled

1-1/2 cup soft bread cubes, sauteed in butter

First, grease a 9 X 13-inch (2-quart) baking pan with butter or margarine and set it aside.

Then, almost as if you were making a bread pudding custard, mix the milk with the bread, gently knead it together with your fingers, and set the mixture aside to soak and form a slurry.

In the meantime, whip the eggs gently with a whisk or electric beater. Then stir in the salt, pepper, and butter until they are fully incorporated and gently combine it all with the milk and bread slurry.

Next, pour everything into the pre-greased baking pan and gently swirl into the eggs the sausage pieces and the cheddar so that they are uniformly distributed. Then cover the pan tightly with plastic wrap and refrigerate it overnight.

Then when it's time to cook, evenly layer on the bacon, top it with the Swiss cheese slices, and crown it all with the saut?ed bread cubes. All that's left is to bake the casserole at 400 degrees on the center rack of the oven for about 25 to 30 minutes or until the eggs have set. When you're ready to eat, just spoon out a generous helping right from the pan and chow down.

Most New Orleanians prefer to serve this breakfast dish with a hot cup of cafe au lait, a chilled glass of milk or orange juice, and a stack of toasted and buttered English muffins.


Chef's Notes:

Jimmy Dean makes a great skinless, greaseless, pre-cooked breakfast link. Just defrost them and slice them into small medallions to use in this recipe.

You can keep this dish ready to serve in a warming oven set at about 160 degrees. It will hold at that temperature for a couple of hours.