Ingredients
- 1/2 (8 ounces) multi-grain loaf, cut into 3/4-inch cubes
- 1/3 cup olive oil
- 1 cup large or 2 small shallots, thinly sliced
- 2 clove garlic, minced
- 1 pint cherry or grape tomatoes, halved
- 1 pint packed cup chopped fresh basil
- 1 1/2 cup (6ounces) shredded parmesan cheese
- 1/2 (8 ounces) multi-grain loaf, cut into 3/4-inch cubes
- 1/3 cup olive oil
- 1 cup large or 2 small shallots, thinly sliced
- 2 clove garlic, minced
- 1 pint cherry or grape tomatoes, halved
- 1 pint packed cup chopped fresh basil
- 1 1/2 cup (6ounces) shredded parmesan cheese
- 7 large eggs, at room temperature
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preparation
Baking Directions:
For the filling: Place an oven rack in the center of the oven.
Preheat the oven to 375 degrees F.
Butter a 9-by-13-by-2-inch glass baking dish.
Add the bread cubes and set aside.
In a large skillet, heat the oil over medium-high heat.
Add the shallots and garlic.
Cook, stirring constantly for 1 minute until fragrant.
Add the tomatoes and season with salt and pepper.
Cook for 2 minutes until slightly soft.
Remove the pan from the heat and stir in the basil.
Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well.
For the custard: In a large bowl, beat the eggs, milk, salt and pepper together until smooth.
Pour the custard over the bread mixture and gently toss to coat.
Bake for 25 to 30 minutes until slightly puffed and golden.
Cool for 5 minutes.
Cut into wedges and serve.
