Photo: Jodi Pudge
1 cup milk
1 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
3 cups diced Italian bread, or French bread (1/2-in. cubes)
2 tbsp butter
1/2 cup chopped red onion
4 cups thickly sliced summer squash, (about 2 or 3)
1/2 cup 35% cream
1 tbsp chopped thyme
1 cup grated white cheddar
1 large beefsteak tomato, sliced
1/4 cup coarsely grated Parmesan
Preheat oven to 375F.
Butter a 9-in. square baking pan. Set aside.
Whisk eggs with milk, Dijon, salt and pepper in a large bowl. Add bread and stir to moisten completely. Reserve.
Heat butter in a large frying pan over medium. Add onion and sauté for 2 min or until softened. Add summer squash and sauté for 4 min or until just beginning to brown. Add cream and thyme, and simmer 4 min longer or until squash is completely tender and cream has almost disappeared. Scrape into egg mixture. Add cheddar and stir to combine.
Pile mixture into prepared baking dish. Lay tomatoes on top, nestling edges in among the bread cubes. Sprinkle with Parmesan.
Bake for 35 min or until base is puffy and edges are golden.
Protein 16g, Carbohydrates 18g, Fat 24g, Fibre 2g, Sodium 613mg.