'FLORENTINE' BREAD CASSEROLE

I always, always seem to have languishing bread on my counter and always around the holidays. Making something in the bread casserole/bread pudding form is a super smart way to use it! And it always tastes so cozy.

*At the basic level, you can make ANY kind of savory bread casserole, tear any bread you have into a buttered baking dish or cast iron skillet, add the flavor components with cheese, then pour over beaten eggs and milk. There are endless possibilities: use up leftover cooked veg (anything, truly) and or meat, and make sure to add garlic or onion for the savory component—plus whatever cheese you have. Easy and fantastic. (Especially when guests are around!)

Notes:

‘FLORENTINE’ BREAD CASSEROLE

Ingredients: 4 cups torn, day-old bread, four large eggs, 1 1/4 cups of milk, 1 cup chopped spinach, 1 cup chopped sun-dried tomatoes, 2 cups shredded Mozzarella cheese, 1/2 cup grated Pecorino Romano cheese, 1 tsp. sea salt, 1 tsp. pepper, 1/2 tsp. garlic powder, 1 tsp. ground oregano, 1 tbsp. chopped fresh basil.

Serves 6.

1. Prep + Preheat: Grease an oven-proof 9-10-inch skillet or 9x13 baking dish well. (You can use butter, olive oil, ghee, or cooking spray.)

2. Assemble: Place half of the bread on the bottom of the skillet, followed by half of the spinach, tomatoes, and mozzarella cheese. Sprinkle over half of the grated Pecorino. Repeat the layering once more, ending with the Pecorino over the top. Whisk the eggs and milk with salt, pepper, garlic powder, and oregano until well combined. Pour over the bread. Press down with the back of a spoon to help it absorb.

3. Chill: Cover and refrigerate for 8-ish hours.

4. Bake: Remove the casserole from the fridge, and allow it to come to room temperature for 15 minutes or so. Bake uncovered for 30-35 minutes or until the bread is golden and crusty and the cheese is melted. Serve.

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