Savory French Toast Casserole

Name: Savory French Toast Casserole
Yield: 6
Cuisine: French
Ingredients: 1 piece Sliced Bread (1 loaf day-old bread (I used an English muffin loaf)); 5 tbsp Unsalted Butter (5 tablespoons melted butter); 4 pieces Egg (4 eggs + 2 egg yolks — up to 2); 3 cup Whole Milk (3 cups whole milk); ½ tsp Table Salt (1/2 teaspoon salt); 2 tsp Rosemary (2 teaspoons rosemary (finely chopped)); 6 oz Sun-dried Tomatoes (6 oz sun-dried tomatoes (finely chopped)); 1 ⅓ cup Cheese (1 1/3 cup shredded cheese (I used a blend of cheddar and mozzarella)); 0 pieces Black Pepper (pepper) — optional

A savory casserole with cubed bread soaked in an egg and milk mixture, layered with sun-dried tomatoes, rosemary, and a cheese blend, then baked until set.

French

Servings6

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Vegetarian
Pescatarian
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Steps

1In a large bowl whisk together the melted butter, eggs, yolks, milk, and salt. Be sure you allow the butter to cool before incorporating it, or else it may cause your eggs to curdle (as it will begin to cook the eggs if too hot).
2Cut up the loaf of bread into small cubes. Place about half the cubes in a well-buttered casserole dish.
3Pour half the egg mixture over the bread. Toss in the sun-dried tomatoes, half of the rosemary, and 1 cup of the cheese. Add the remaining bread cubes over this. Pour on the remaining egg mixture. Use your clean hands to press the bread cubes down, just enough so that all the bread gets soaked in the egg mixture. Top with the remaining cheese, a little pepper, and the remaining rosemary.
4Bake at 350°F for 28-30 minutes. Allow to cool for 5-8 minutes before cutting into the casserole.