Featherbed Eggs

Time 1 hour 10 minutes
Yields Serves 6
Print RecipePrint Recipe

If you would like to celebrate Easter around your own table, invite your family or friends to share a late brunch. Featherbed Eggs and slices of ham, and a bowl of freshly sliced fruit make a very simple but pleasing Easter celebration.

Featherbed Eggs must be made the night before you plan to bake and serve it, so you have no last-minute preparations if you prepare the fruit early, and have cold slices of ham, or warm the slices while finishing the Featherbed Eggs in the oven.

From the story: Easter Egg Brunch


Grease sides and bottom of a 13x9-inch baking dish. Arrange slices of bread (trim edges if they fit better in your baking dish) in dish. They will slightly overlap. Sprinkle tops of bread lightly with salt and pepper.


Sprinkle grated cheese evenly over bread.


Place milk and eggs in bowl and briskly stir until mixture is all one color and completely blended. Pour milk mixture over bread and cheese. Cover and refrigerate at least 6 hours, or overnight.


Because dish will be chilled when you are ready to bake it, start it in a cold oven and turn heat on to 350 degrees. Bake until bread custard is puffy and lightly golden, 1 hour. Check at 45 minutes, in case your oven is a little hotter. Cut 6 pieces and serve with ham and fruit.

Cunningham’s newest book is “Learning to Cook With Marion Cunningham” (Alfred A. Knopf, 1999).
Make Ahead:
Featherbed Eggs must be made the night before you plan to bake and serve it.