Breakfast is a challenge when we have family gatherings. Between the long list of “dislikes” onions, eggs, anything sweet,tomatoes, I challenge you to find something……
I tend to rely on the baked French toast casseroles, or strata. I love being able to do all the work the night before and pop it in the oven in the morning. On Easter I made two smaller pans, one with fruit and this savory one….
We all agreed that the sweet version would make a great dessert bread pudding, this was our favorite for breakfast…..
I served this with sausage and fresh fruit……
This recipe is adapted from California Mosaic by Pasadena Junior League
Ingredients
- 1 loaf country or sourdough bread
- 8 oz cream cheese, cubed
- 8 oz shredded mozzarella cheese
- ¾ cup pesto
- ¾ cup roasted red peppers, chopped
- 1½ cups milk
- 5 eggs
- ½ teaspoon salt
- pepper to taste
Instructions
- Cut the bread into ½ inch slices.
- layer bread in buttered 10 inch pan, tearing small pieces to fit snugly.
- layer ½ of the cream cheese, mozzarella, pesto, and peppers.
- top with another layer of bread.
- repeat the cheese, pepper layer.
- Whisk the eggs, milk, salt and pepper.
- Slowly pour over the bread, cover and refrigerate overnight.
- Let stand at room temperature for 30 mins, then bake at 350 degrees for 50-55 minutes - until golden and set.
I’m linking this post to The Scoop at Stone Gable and Foody Friday at Rattlebridge Farm
Thank you for visiting!