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Serving size 4
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butter, for the baking dish½ (8-ounce) multi-grain loaf, cut into 1/2-inch cubes⅓ cup olive oil1 large or 2 small shallots, thinly sliced2 garlic cloves, minced1 pt cherry or grape tomatoes, halved kosher salt and freshly ground black pepper1 cup chopped fresh basil1 grated parmesan cheese7 large egg, at room temperature1 cup whole milk


Place an oven rack in the center of the oven. Preheat the oven to 375°F.


Butter a 9 x 13 x 2-inch glass baking dish. Add the bread cubes and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly, for 1 minute until fragrant. Add the tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook for 2 minutes, until slightly soft. Remove the pan from the heat and stir in the basil.


Pour the tomato mixture over the bread cubes, add the Parmesan, and combine well. In a large bowl, beat the eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Pour the custard over the bread mixture and gently toss to coat.

Bake for 25 to 30 minutes, until slightly puffed and golden. Cool for 5 minutes. Cut into wedges and serve.


Recipe courtesy of Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner by Giada De Laurentiis, 2012. Published by Clarkson Potter/Publishers, a division of Random House, Inc

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Tags: Main Dish, Side Dish, Dinner, Brunch, Vegetarian, Cheese, Egg, Tomato, American, Easy, Baking

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