Sun Dried Tomato, Basil, and Goat Cheese Breakfast Casserole
Adapted from Whipped
1 quart grape (or cherry) tomatoes, halved
Olive Oil (to taste)
Pinch of sugar, salt and pepper
8 cups day-old French bread, cut into 1 inch cubes
2/3 cup crumbled goat cheese
1/2 cup basil, julienned
1 ¼ teaspoon salt
1 ¼ teaspoon pepper
3 cups milk
The day before:
Preheat the oven to 225. Arrange the halved tomatoes cut-side up on a baking sheet. Drizzle with olive oil and sprinkle lightly with the sugar, salt and pepper. Bake the tomatoes for 3 to 3 1/2 hours. Chop the dried tomatoes.
Butter a 9 x 13 inch casserole. Scatter the bread evenly in the dish. Sprinkle evenly with chopped tomatoes, goat cheese, basil, salt and pepper.
In a small bowl, whisk together the milk and eggs. Pour evenly over the bread mixture. Cover tightly and refrigerate overnight.
In the morning:
Remove the casserole from the refrigerator and uncover. Preheat the oven to 350. Bake the casserole for about 40 minutes, or until the middle is cooked (test with a knife) and the casserole is browned and puffed all over. Cut into squares.
Belle of the Kitchen