Editor's note: The recipe is from Tracey Medeiros' book Dishing Up Vermont.

　　

Ingredients

6-8 servings

　　2 cups whole milk

　　5 farm-fresh eggs

　　1 1/2 tablespoons fresh, finely chopped rosemary

　　Salt and freshly ground black pepper

　　1 loaf of ciabatta bread, cut into 1/2-inch cubes

　　1 cup crumbled fresh goat cheese (4-6 ounces)

　　

Step 1

Preheat oven to 350°F. Lightly grease a 9- by 9-inch or 11- by 7-inch baking dish. Set aside.

　　

Step 2

Whisk together the milk, eggs, rosemary, and salt and pepper to taste in a medium bowl.

　　

Step 3

Place bread cubes in another medium bowl. Sprinkle with the cheese and drizzle with the milk mixture, making sure to coat all the bread cubes well. Allow the bread cubes to soak for 5 to 10 minutes, until bread is moist.

　　

Step 4

Pour bread mixture into the prepared dish and bake in the oven for 20 to 35 minutes, until the top is golden brown and gives resistance to the touch, or a toothpick inserted into the center comes out clean. Remove from the oven and let cool for a few minutes before serving.