from Gourmet, June, 1982
9 slices homemade style white bread (crust removed)
1 stick (1/2 cup) unsalted butter, softened
1 1/2 pounds sharp Vermont Cheddar cheese, grated
1 bunch scallions, minced
3 cups milk
6 large eggs, beaten lightly
2 tinned green chili peppers, drained, patted dry, and sliced
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
Spread the bread with 3/4 stick of the butter and cut it into 1/2-inch cubes. In a buttered 2-quart casserole arrange half the bread cubes and top them with half the Cheddar. Cover the Cheddar with the remaining bread cubes and top the bread cubes with the remaining Cheddar. In a small saucepan cook the scallions in the remaining 2 tablespoons butter over moderate heat, stirring, until they are softened. In a bowl, combine the milk, the eggs, the scallions, the chili peppers, the salt, the mustard, and pepper to taste, pour the mixture over the bread and cheese, and chill the casserole, covered for at least 3 hours or overnight. Let the casserole come to room temperature, put it in a baking pan, and add enough water to come halfway up the sides of the casserole. Bake the casserole in a preheated oven (350 degrees F) for 1 hour and 20 minutes to 1 hour and 30 minutes, or until the charlotte is set and golden brown. Serves 6.
This wouldn't all fit in the casserole dish I started with. It slightly overflowed a 9x13x2 dish. I didn't try to set it in water. I ended up stirring it a few times before baking it. Also, I used two small cans of cut up chilis and it could have taken more, 1 teaspoon dry mustard plus 1 teaspoon Worcestershire sauce, I didn't cut the crust off the bread, and it only soaked for about an hour at room temperature.