Sugar added her own variations to make this Egg, basil, and 2-Tomato-basil breakfast bread casserole extra special. It was as good as it looks!
1 cup milk & 1/2 cup dry wine
1 day old loaf French bread - cut into 1/2 inch thick slices
4 oz. Prosciutto - thickly sliced
2 cups trimmed spinach leaves - since you want big leaves, bunched spinach works better than bagged
3 Tbsp. olive oil
2 cups shredded mozzarella cheese
2 ripe tomatoes, sliced
1/2 cup pesto sauce 4 eggs, beaten
1/2 cup heavy cream salt/pepper
The day before:
Mix milk w/ wine, dip bread slices in mixture; gently squeeze as much liquid from bread. Place in bottom (single layer) of 14" oval gratin dish.
Cover w/ 1/2 prosciutto slices. Top w/ spinach leaves after dipping each leaf in the olive oil.
Sprinkle w/ half of cheese, then top w/ layer of tomato slices.
Drizzle w/ half of pesto.
Repeat layers overlapping the bread slices, & ending w/ tomato/pesto layer. Top layer also had about a cup or so of yellow cherry tomatoes, which made it extra-good!
Beat eggs w/ salt & pepper & pour over layers. Cover & refrigerate overnight.
Remove & let stand for a half hour at room temp.
Set oven at 350°F
Drizzle w/ cream & bake for 45 minutes to 1 hour.