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I always, always seem to have languishing bread on my counter. It's probably because everyone in my house prefers is a different kind of bread. So having a stack of recipes that I can pull from to make sure I don't waste the bread is essential. And I do, typically, make something in bread casserole or bread pudding form because it uses the most significant quantity of day-old bread, and, in my opinion, it's pretty fantastic.

At the basic level, you tear the bread into a greased dish or cast iron skillet, add the flavor components and cheese, then pour over beaten eggs and milk. There are endless possibilities, and you can go either sweet or savory. This recipe is savory. It will smell like baking pizza, and it will taste delicious.



Ingredients: 4 cups torn, day-old bread, four large eggs, 1 1/4 cups of milk, 1 cup chopped spinach, 1 cup chopped sun-dried tomatoes, 2 cups shredded Mozzarella cheese, 1/2 cup grated Pecorino Romano cheese, 1 tsp. sea salt, 1 tsp. pepper, 1/2 tsp. garlic powder, 1 tsp. ground oregano, 1 tbsp. chopped fresh basil.

Serves 4-6.

1. Grease an oven-proof 9-10-inch skillet or baking dish well. (You can use butter, olive oil, ghee, or cooking spray.)

2. Place half of the bread on the bottom of the skillet, followed by half of the spinach, tomatoes, and mozzarella cheese. Sprinkle over half of the grated Pecorino. Repeat the layering once more, ending with the Pecorino over the top.

3. Whisk the eggs and milk with salt, pepper, garlic powder, and oregano until well combined. Pour over the bread. Press down with the back of a spoon to help it absorb. Cover and refrigerate overnight for 8-12 hours.

4. Preheat oven to 375*F. Remove the casserole from the fridge, so it comes to room temperature while the oven is preheating.

5. Bake uncovered for 30-35 minutes or until the bread is golden and crusty and the cheese is melted. Cool for 5 minutes before serving.

#cheesy layered egg & tomato Florentine bread casserole #cheesy bread casserole #egg, spinach, & tomato bread casserole #overnight egg and bread casserole

2 комментария

05 нояб. 2023 г.

I use this recipe as a base and make it ALL OF THE TIME! It’s my favorite thing to make ahead for breakfasts on the go or dinner when all I have is on hand are the essentials and random veggies or leftover meat. Thanks for a wonderful and very versatile creation!


Jaellen Warren
Jaellen Warren
11 окт. 2022 г.

I have this in the refrigerator now. I didn’t have the sun dried tomatoes, but I did have a jar of roasted red peppers, so I used them instead. Also, only had packages of shredded parmigiana and no mozzarella, so I hope it turns out good!

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