- Melt butter in saucepan and saute onions, thyme, rosemary, and salt & pepper until soft. Add sugar and vermouth and cook until caramelized, stirring often. Set aside.
- Combine bread, ham and half the cheese into onion mixture. Spread evenly into greased casserole.
- Whisk eggs with milk, Dijon and paprika. Pour evenly over bread and onion mixture. Sprinkle remaining cheese over top. Cover and set in refrigerator several hours or overnight.
- Bake in preheated 350-degree oven about 40 minutes or until cooked through and custard set. Remove from oven and let stand 10 minutes before serving. ((4-6 servings)
1 can (21-oz) red tart cherry pie filling
1 can (15-oz) pineapple chunks with syrup
1/2 cup dried apricots
1/3 cup dried cherries
3/4 tsp. cinnamon
Combine cherry pie filling and untrained pineapple chunks. Mix in dried apricots, dried cherries and cinnamon. Bake at 350-degrees 1-1/2 hours.
Gardener's Note: For more information on Cyclamens
visit ~ The Cyclamen Society.