Parmesan Gruyere Bread Pudding - cooking recipe

Ingredients

1 1/2 tablespoons butter
6 whole English muffins, torn into small pieces (I like Thomas' brand best for texture)
5 ounces grated or shredded parmesan cheese
5 ounces grated or shredded gruyere cheese (or Jarlsberg)
8 eggs, beaten
5 cups milk
1 1/2 teaspoons salt
1 teaspoon fresh ground pepper
1/4 teaspoon grated nutmeg (1/2 tsp if you're grating it yourself)
1/4 teaspoon cayenne pepper
paprika (to garnish)

Preparation

Grease a 3 1/2 quart casserole dish with the butter.
Put the muffin pieces into the casserole.
Sprinkle with 3/4 of the grated cheeses and toss to combine.
Beat eggs, milk and seasonings until well blended.
Pour over the muffins and cheese.
Sprinkle with the remaining cheese and dust with paprika.
Refrigerate overnight, if desired.
The day you are baking, preheat oven to 350.
Bake at 350 until puffed and golden and a knife inserted comes out clean, about 45 minutes for a room-temperature casserole.
Let sit for 10 minutes before serving.