Ingredients

6 cups bread, cut or torn into bite-sized pieces– may use French or Artisan bread, or any bread

2 yellow crookneck squash, diced

2 green onions, chopped

1 red bell pepper, diced

1 Cup sliced mushrooms

1 Cup sliced asparagus

1 Cup shredded fresh yams

8 eggs

1 Cup half & half

1/2 Cup butter, melted

2 teaspoons minced fresh basil

2 teaspoons minced fresh rosemary

2 teaspoons sea salt

1 teaspoon freshly ground pepper

Fresh salsa, optional

Preparation

  1. Preheat oven to 350 degrees. Place bread pieces and vegetables in a greased 9x13 inch casserole, tossing lightly to combine.
  2. In a large bowl, beat eggs until fluffy; stir in half & half, butter, basil, rosemary, salt and pepper. Pour over bread mixture.
  3. Bake for 45 minutes. Serve with fresh salsa, if desired.