Sherron Goldstein's Savory Baked French Toast Casserole
from Fresh Fields Cooking
1 loap Challah Egg Bread
10 large eggs
2 cups milk
salt & pepper to taste
6 tablespoons olive oil, divided
1 medium onion, thinly sliced
1 cup mushrooms, sliced
1 medium zucchini, thinly sliced
1 roasted red pepper, sliced
1/2 cup sliced black olives
1 cup tomatoes, seeded & chopped
1 cup cooked bacon or ham, coarsely chopped
2 cups shredded reduced fat cheddar cheese
cooking spray for pan
Pre-heat oven to 450 degrees.
1-Pull bread apart in medium sized chunks. Set aside.
2-In a mixing bowl, break eggs & beat until well mixed. Add milk & mix well. Add salt & pepper to taste. Set aside.
3-Slice onion & mix with two tablespoons olive oil. Slice zucchini and mix with two tablespoons olive oil. Slice mushrooms & mix with two tablespoons olive oil.
4-Place onions, zucchini, & mushrooms on parchment covered baking sheets & bake at 450 degrees for 12 minutes. Cool.
5-Slice roasted red peppers.
6-Seed & chop tomatoes.
7-Cook bacon & coarsely chop.
8-Spray bottom of 9x13 baking pan with cooking spray.
9-Arrange torn bread evenly over bottom of casserole.
10-Layer the onions, zucchini, roasted red peppers, mushrooms, tomatoes, parsley, bacon or ham, and cheese. Pour egg mixture over the top.
11-Press down lightly so all eggs are evenly divided throughout the casserole.
12-Refrigerate for a few hours or overnight.
13-Take out of refrigerator 30 minutes before baking.
14-Bake at 350 degrees for 30-40 minutes or until top is lightly browned. Do not overbake.
GDA Cooking - January 25, 2011