Serves: 4
Total Calories: 641

1 (6-ounce) jar sun dried tomato in oil
1 cup diced yellow onion
1 cup diced zucchini
1 small loaf day old French bread cut into 1 inch cubes (about 6 cups)
1 1/2 cups grated mozzarella cheese
3/4 cup grated Parmesan cheese
1/3 cup chopped basil or flat leaf parsley
1 tablespoon extra virgin olive oil
6 large eggs
2 cups whole milk
1 teaspoon salt
1 teaspoon white pepper
1/4 teaspoon nutmeg

Turn toaster oven to bake at 375 degrees.

Drain oil from jar of tomatoes and reserve 2 tablespoons. Pour 1 tablespoon oil into a medium frying pan. Saute onion over mediumhigh heat until lightly browned, but not soft, about 3 minutes. Add zucchini and saute 2 minutes more. Dice the tomatoes and stir into pan. Pour remaining oil into a 2 1?2-quart casserole dish. Toss together the bread cubes, sauteed vegetables, most of the cheese, and parsley. Place in casserole and sprinkle remaining cheese over top.

In a bowl, stir together the eggs, milk, and spices and pour over bread mixture, pressing down to make sure all bread cubes are soaked. Bake for 45–50 minutes, or until almost firm in center and browned on top. Let stand 10 minutes before serving. Makes 4–6 servings.

Nutritional Facts:

Serves: 4
Total Calories: 641
Calories from Fat: 319

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