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1
Preheat the oven to 300F Spread the diced bread on a baking sheet and dry in the oven for 1 minute.
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2
Transfer to a large mixing bowl and set aside.
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3
In a heavy saucepan, warm the milk and cream over medium-high heat, until heated through but not boiling.
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4
In a large mixing bowl, whisk the egg yolks.
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5
When they are blended, drizzle in about 1/2 cup of the hot cream mixture to temper the eggs, whisking continuously.
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6
Slowly add the tempered eggs to the hot cream in the pan as you continue to whisk the mixture.
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7
Increase the oven temperature to 325F Pour the egg-cream mixture over the dried, diced bread to soak.
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8
Using a hand-held mixer or immersion blender, puree until smooth.
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9
Stir in the cheese.
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10
Divide the mixture evenly among 6 6-ounce ramekins.
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11
Put the ramekins in a roasting pan.
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12
Pull out the middle rack of the oven and set the roasting pan on it.
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13
Add enough water to the pan to come 1/2 inch up the sides of the pan.
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14
Cover the pan with aluminum foil and slide the rack back inches.
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15
Bake for 15-20 minutes, or until the custard is heated through and a toothpick inserted in the center comes out clean.
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16
Lay the bread slices on a baking sheet and brush with olive oil.
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17
Toast in the oven, turning once, for 2-3 minutes, or until golden brown.
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18
Meanwhile, heat the marinara sauce in a saucepan over medium-high heat until hot and bubbling.
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19
Using tongs (wrap rubber bands around the tips to improve grip), transfer ramekins to a kitchen towel to dry.
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20
Place one ramekin on each of six serving plates and top each with about 1/4 cup of marinara sauce.
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21
Drizzle each ramekin with olive oil and pepper.
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22
Put three slices of toast on each plate and serve.
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23
(Turn off the oven and let the pan of hot water cool before removing it.
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24
).
