- 6 large Heinen’s Eggs
- 2 cups Heinen’s Milk
- 1 tbsp. Heinen’s Dijon Mustard
- Salt and pepper
- 1/8 cup scallions, minced
- 1 loaf Heinen’s French bread
- 6 oz. Gruyere cheese
Grease shallow 1 1/2-quart ceramic baking dish. In a medium bowl, whisk eggs, milk, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well blended. Stir in scallions.
Arrange half of bread in bottom of the prepared baking dish, overlapping slices to fit. Pour half of egg mixture over bread and sprinkle with two-thirds of Gruyere. Cover with remaining bread, overlapping slices. Pour remaining egg mixture over bread; gently press down to help bread absorb egg mixture. Sprinkle with the remaining one-third of Gruyere. Cover and refrigerate overnight.
Preheat oven to 350°F. Bake 50 to 60 minutes or until puffed and golden and the tip of a knife inserted in center comes out clean, covering top during last 15 minutes if browning too quickly. Let stand 10 minutes to set custard before serving. Sprinkle with snipped chives.