Tomato Basil Breakfast Casserole

Serves 6 · 20 min prep · 50 min cook

Ingredients

• 6 cups day-old crusty bread, cubed
• 10 large eggs
• 2 cups whole milk
• 1/2 cup half-and-half
• 3 medium ripe tomatoes, sliced
• 1 cup cherry tomatoes, halved
• 1 cup packed fresh basil leaves
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 3/4 cup diced green bell pepper
• 3/4 cup yellow corn kernels
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 375°F. Brush a 9-by-13-inch baking dish with a little of the olive oil so the casserole will brown evenly and release cleanly.
2. 2Scatter the cubed crusty bread in an even layer across the bottom of the dish. In a small skillet warm the remaining olive oil over medium heat, then sauté the diced green bell pepper, corn kernels, and minced garlic until fragrant and just tender, about 4 minutes. Spoon this mixture over the bread.
3. 3Arrange the sliced ripe tomatoes and halved cherry tomatoes over the vegetables in overlapping rows so every serving gets bright tomato flavor. Tear most of the fresh basil leaves and tuck them among the tomatoes, saving a handful for the final garnish.
4. 4Sprinkle the shredded mozzarella and grated Parmesan evenly over the tomato layer so the cheeses will melt into a golden blanket.
5. 5In a large bowl whisk the eggs thoroughly, then whisk in the whole milk, half-and-half, kosher salt, black pepper, and red pepper flakes until the custard is completely smooth.
6. 6Pour the egg mixture slowly over the entire casserole, pressing the bread down gently with a spatula so it absorbs the liquid. Let the dish sit 10 minutes at room temperature, or cover and refrigerate up to overnight for deeper flavor.
7. 7Bake uncovered for 40 to 50 minutes, until the center is set, the edges are bubbling, and the top is puffed and deep golden brown. If needed, broil for the final 1 to 2 minutes to deepen the color, watching constantly.
8. 8Rest the casserole 10 minutes so slices hold their shape. Scatter the remaining torn basil over the top, cut into generous squares, and serve family-style while still warm and fragrant.