Cubed Italian bread soaked in a creamy egg mixture overnight is the first step in preparing this easy make-ahead brunch-toast casserole.
What You Need
Original recipe yields 12 servings
1 Italian bread loaf (16 oz.), cut into 1/2-inch cubes
1 cup KRAFT Shredded Mozzarella Cheese
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 cup plus 2 Tbsp. milk
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
8 egg s
2 plum tomato es, sliced, halved
2 Tbsp. KRAFT Shredded Parmesan Cheese
2 Tbsp. chopped fresh basil
Add To Shopping List
Let's Make It
Spread bread into even layer in13x9-inch baking dish sprayed with cooking spray; cover with mozzarella.
Mix cream cheese spread, milk and pesto in medium bowl until blended. Add eggs; mix well. Pour over ingredients in baking dish. Refrigerate overnight.
Heat oven to 375°F. Top casserole with tomatoes. Bake 35 to 40 min. or until center is set.
Top with Parmesan and basil.
For a delightful brunch idea, serve this casserole with a seasonal fresh fruit salad.
This is a great breakfast-time casserole when you have family or friends visiting from out of town. It goes together quickly the night before so that you can spend more time with your guests.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.