Saturday, May 14, 2011

Sun dried tomato, basil and goat cheese casserole

Sounds good, right?

I really wanted to love this. I mean.... sun dried tomatoes? Yes, please. Basil? Can't go wrong. Goat cheese? Get in my belly.

But this casserole from Belle of the Kitchen was just kinda ho-hum. It wasn't bad... it just didn't blow me away. I think it could have used more goat cheese, less tomatoes and something else... something spicy, maybe. I dunno. Like I said, it was good. Good for a brunch, good to make ahead, and good if you're feeding vegetarians.

1 cup sun dried tomatoes packed in oil
8 cups day-old French bread, cut into 1-inch cubes
2/3 cup crumbled goat cheese
1/2 cup basil, julienned
1 1/4 teaspoon salt
1 1/2 teaspoon pepper
9 eggs
3 cups milk

Preheat oven to 350.
Butter a 9 x 13 inch casserole dish. Layer the bread evenly onto the bottom. Sprinkle with tomatoes, cheese, basil, salt and pepper.

In a bowl, stir together milk and eggs. Pour evenly over bread.

Bake for 40 minutes. (Can be prepared the night before, just cover and refrigerate).

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