Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2
Inspired by Cindy Snowden, field, Massachusetts
Recipe by Southern Living December 2008

Gallery

Credit: Beth Dreiling Hontzas; Styling: Rose Nguyen

Recipe Summary

prep:
15 mins
chill:
4 hrs
bake:
55 mins
stand:
5 mins
total:
5 hrs 15 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together first 6 ingredients until blended.

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  • Layer half of Texas toast in a lightly greased 11- x 7-inch baking dish; sprinkle with half each of tomatoes, bacon, and cheese. Repeat layers once. Pour egg mixture over toast and cheese. Cover and chill 4 to 24 hours.

  • Preheat oven to 325°. Bake casserole 50 to 55 minutes or until center is set. Let stand 5 minutes before serving. Garnish, if desired.

  • *1 1/4 cups egg substitute may be substituted.

  • Note: For testing purposes only, we used Pepperidge Farm Mozzarella and Monterey Jack Texas Toast.

  • Texas Toast Bread Pudding: Omit dried basil, tomatoes, and bacon. Proceed with recipe as directed.

  • Sausage Roll Casserole: Omit dried basil, tomatoes, and bacon. Increase cheese to 1 1/2 cups. Substitute 1 (18-oz.) package frozen sausage wrap rolls for Texas toast. Break apart sausage rolls; cut each roll crosswise into thirds, cutting across sausage. Proceed with recipe as directed.

  • Note: For testing purposes only, we used Sister Schubert's Sausage Wrap Rolls.

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