• 6 cups stale cubed bread (suggestions: focaccia or ciabatta)
• 1-1½ cups dry white wine
• 1 tsp granulated garlic (fine garlic powder)
• 1 tsp salt
• 6 eggs
• 2 cups whole milk
• 4 oz (about 1-1½ cups) sliced Swiss cheese
• 1½-2 cups grated Gruyere cheese
• nonstick cooking spray

Special Equipment

• 6 small ramekins, 4 large ramekins or a 9" x 13" baking dish

1. Preheat oven to 350º
2. In a large bowl, pour wine over bread cubes and mix with hands. Add granulated garlic and salt and mix. Set aside while preparing the custard
3. In a separate large bowl, whisk together the milk and eggs. Add the bread-wine mixture and Swiss cheese and toss to combine. Let sit for 10 minutes to let the bread soak up the custard but don't let it sit too long - you don't want the bread to get mushy!
4. Spray baking dish(es) with cooking spray and portion out the mixture. This recipe allows for 6 small ramekins, 4 larger ramekins or a 9" x 13" baking dish
5. Using your hands, tuck mixture into ramekins, allowing a little overflow, but leave room for more cheese on top. Pour leftover custard over the portions. Pile Gruyere cheese on top
6. Place ramekins on a baking sheet and loosely tent with foil
7. Bake at 350º for 20 minutes, then remove foil and bake an additional 5-10 minutes, until bubbly and golden brown. The mixture should just be set, still with a little jiggle!