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

9 eggs

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