Yield:
Serves 6Ingredients
6 slices bread, 1 inch thick with crust removed, buttered
salt and pepper
1/8 cup fresh chives
7.25-ounce jar roasted red peppers, cut into thin strips
1 small can sliced mushrooms, drained
1-1/2 cups sun-dried tomato basil cheddar cheese
6 extra-large eggs, beaten
1-1/2 cups milk
Instructions
Spray a 9×13-inch pan. Butter bread and line in pan. Salt and pepper bread to taste. Top bread with chives, red pepper, and mushrooms. Spread 1/4 cup cheese on each slice. Mix together eggs and milk. Pour over bread. Cover and refrigerate overnight.
In the morning: Bake uncovered in 350 degrees F oven for about 1 hour, or until lightly golden.
