Cheesy Stuffed Cucumbers

Directions

Peel cucumbers; cut in half lengthwise, and scoop out seeds. Place halves, cut side down, in a large skillet.

Add instant bouillon and water; mix well. Heat to boiling and reduce heat. Cover; simmer for 15 minutes. Drain on paper towels, and reserve broth.

Melt butter in a small skillet. Sauté redishes until soft. Stir in bread cubes and marjoram; add reserved broth, and toss to mix well.

Arrange cucumber halves in a shallow baking dish ; fill with bread cube mixture. Bake at 350℉ (180℃) for 20 minutes; remove from oven. Sprinkle cheese over cucumbers.

Combine egg, milk, salt, and pepper; pour into baking dish. Bake an additional 20 minutes or until custard is set.