8 large eggs
2 1/2 cups whole milk
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, minced, plus more for garnish
1 tablespoon fresh chives, minced, plus more for garnish
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
6 cups leftover slightly-stale french or italian bread, cut into 1/2” cubes
1 pound leftover baked ham, cut into small cubes
1 cup sharp white cheddar, shredded
1/2 cup Gruyere cheese, shredded
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