8 large eggs
2 cups whole milk
1/2 cups Corner Kick Coffee Stout from Six Mile Bridge Brewery*
2 large cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 loaf challah bread, cut into 1/2 inch cubes
2 medium leeks, chopped
1/3 cup diced Melissa's fire roasted sweet red bell peppers
1 1/2 cups shredded Gruyere
1 1/2 cups shredded Irish cheddar
Spray a 9 x 13" baking dish with Pam; set aside. Whisk together eggs, milk, stout, garlic, salt, and pepper in a large bowl until well blended.
Scatter half of the bread cubes in the bottom of the prepared baking dish; sprinkle half of the leeks and half of the peppers on top of the bread. Top the peppers with half of the Gruyere and half of the Irish cheddar. Repeat these layers one more time. Carefully pour the egg mixture over the top, pressing down on the bread to make sure that it's covered.
Cover tightly with plastic wrap and refrigerate 4 hours or overnight.
Preheat oven to 350° F. Bake, uncovered, 45 minutes or until the center is set. Remove from oven and allow to stand for 10 minutes before slicing and serving.
*If you can’t get to the Tap Room to pick up a growler, you can always use Guinness.