Ingredients
1 pound fresh tomatoes
12 cups bread cubes
2 cups shredded Monterey Jack cheese
1 cup grated Parmesan cheese
1/2 cup chopped onion
1 teaspoon Italian seasoning
4 cups milk
5 eggs – lightly beaten
1/2 teaspoon salt
Preparation
Preheat oven to 350F.
Dice tomatoes; place in a large bowl; set aside. Butter a 13 x 9 x 2-inch baking dish; set aside.
Place bread on cookie sheets in a single layer; bake until toasted, about 5 minutes, turning occasionally.
To the bowl with the tomatoes, add toasted bread cubes, Monterey Jack cheese, Parmesan cheese, onion and Italian seasoning. Spoon into prepared baking dish.
In a large bowl, combine milk, eggs and salt; pour over tomato/bread mixture. With a spatula, press bread down to cover with milk mixture. Let stand for 5 minutes. Bake until a knife inserted in the center comes out clean, 30 to 40 minutes. Cool slightly before serving.
