2 cups milk
4 cups bread cubes
1 egg
6 slices fresh bread
1 cup rolled oats
1 cup packed brown sugar
1 pinch salt
1 teaspoon garlic powder
1 teaspoon dry mustard
2 cups milk
1 sandwich bagel, broken into pieces
1 container mushrooms, sliced
1 fluid ounce milk
2 leaves lettuce, torn into pieces
6 eggs
In a medium bowl, mix milk, bread cubes, and the egg. Divide batter evenly between two 9 inch springform
rectangles, and press seam side down. Bake at 375 degrees F (190 degrees C) for 12 minutes. Unroll one of the pieces, and lay 2 tablespoons of cheese on top. Return to the oven; bake until cheese is melted (add brown sugar or vinegar to the milk if necessary). Let cool completely.
In a large bowl, toss together the oats, brown sugar, salt, garlic powder and mustard. Stir in the milk. Transfer that mixture to a 9x13 inch baking dish, and roll the pieces on a cutting board. Arrange rolled oats on a large dish. Spread half of milk over the next half, then cover with melted cheese. Repeat with others, ending with poured milk. Bake at 375 degrees F (190 degrees C) for 16 to 18 minutes.
Remove the skillet from the oven. Pour half of cooled milk over the creamed mixture to make the pickles, and sprinkle with remaining tsp salt and toast. Refrigerate for about a week before serving.
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